Duchess Potatoes

Duchess Potatoes


Servings 16
Time Needed Prep
Ingredients 6
Difficulty Easy

Rating (click to rate)

5.0 based on 2 ratings.


  • 1 tbsp Butter
  • 3 Egg Yolk
  • 1000 g Potato
  • Canola Oil For Frying
  • Olive Oil
  • Flour

Nutrition Information

Qty per
4g serve
Qty per
Energy 76cal 1866cal
Protein 0.53g 13.15g
Fat (total) 1.33g 32.69g
 - saturated 0.6g 14.89g
Carbohydrate 0.11g 2.82g
 - sugars 0.02g 0.44g
Dietary Fibre 0g 0g
Sodium 1.85mg 45.42mg

Nutritional information does not include the following ingredients: Potato, Canola Oil for frying, Olive oil, Flour

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Duchess Potatoes is traditionally a French dish, and it’s a lovely way to make potatoes a bit fancier if you have a special occasion.


  1. Boil the potatoes in plenty of salty water for about 20 minutes or until the potatoes are lovely and tender.

  2. Dry mash them as well as you can.

  3. Add the egg yolks one at a time, giving the potatoes a good mash to combine before adding the next.

  4. Add just enough butter to make the mashed potato lovely and creamy (don't feel you have to use the whole tablespoon of butter).  Add salt and pepper to taste.

  5. Pop the hot potato into a piping bag and form little swirls onto baking paper.

  6. If you don't wish to do this - just roll them into little balls.

  7. Place the potato covered in the fridge for at least two hours.

  8. Just before you are ready to serve, drop them into the hot canola oil - don't crowd the pan - do a few at a time until lovely and golden.

  9. They will pop up to the surface when they are ready.

  10. Drain and place on the plate.

Recipe Hints and Tips:

  • Duchess Potatoes are not suitable to freeze.
  • These are perfect served with roast meat and gravy.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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