duchess potatoes
Vegetable Dishes

Duchess Potatoes


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

duchess potatoes

Duchess Potatoes

Crisp and lightly browned on the outside and silky smooth on the inside.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Vegetable Dishes
Servings 8 servings
Calories 300 kcal


  • 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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