POMMES DUCHESSE | Une recette française classique

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor, while margarine is more economical.

Peel and cut potatoes into chunks.

Boil potatoes in salted water until tender, about 15-20 minutes.

Drain potatoes and return to pot over low heat to evaporate excess moisture, about 2-3 minutes.

Mash potatoes until smooth and creamy.

Mix in butter, heavy cream, nutmeg, salt, and white pepper until well combined.

Allow mixture to cool slightly, then stir in egg yolks until fully incorporated.

Preheat oven to 400°F (200°C).

Transfer potato mixture to a piping bag fitted with a star tip.

Pipe potato mixture into decorative mounds on a baking sheet lined with parchment paper.

Bake in preheated oven until golden brown, about 20-25 minutes.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens