Duchess potatoes
From Wikipedia, the free encyclopedia
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| Place of origin | France |
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| Main ingredients | Mashed potatoes, eggs |
 Cookbook: Duchess potatoes  Media: Duchess potatoes |
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Duchess(e) potatoes (French: pommes de terre duchesse) consist of a purée of mashed potato and egg yolk, butter, salt, pepper, nutmeg, which is forced from a piping bag or hand-moulded into various shapes which are then baked at 245 °C (475 °F) until golden. They are a classic item of French cuisine.[1][2][3]
See also[edit]
References[edit]
- ^ Auguste Escoffier, (1907), Le guide culinaire.
- ^ Larousse gastronomique (1961).
- ^ Duchess Potatoes Cook's Country, 2010.
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