duchess potatoes
Vegetable Dishes

Duchess Potatoes


These are an old favourite that is still a winner. Mashed potatoes shaped into rosettes.

Duchess Potatoes

Recipe by Donna


Prep time


Cooking time



Crisp and lightly browned on the outside and silky smooth on the inside.


  • 750 grams Sebago potatoes, peeled, coarsely chopped

  • 2 Tbsp butter

  • pinch of white pepper

  • Melted butter, extra for greasing

  • 2 egg yolks

  • 1 Tbsp water

  • salt to season


  • Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until very tender.
  • Drain and return to the pan. Cook over thigh heat, shaking the pan, for 1 minute or until the moisture has evaporated.
  • Use a potato masher to mash the potato until smooth. Use the back of a spoon to press the potato through a fine sieve into a bowl. Stir in the butter and egg yolks. Season with salt and white pepper.
  • Preheat oven to 200C. Brush a baking tray with extra butter to lightly grease. Line with baking paper.
  • Place potato in a piping bag fitted with a 1.5cm fluted nozzle. Pipe 16 rosettes onto the prepared tray.
  • Combine the extra egg yolks and water in a bowl. Brush over the potato rosettes. Bake in the oven for 20 minutes or until lightly browned. Serve straight away.

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