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Duchess Potatoes is a classic French dish where flavored mashed potatoes are piped in cute shapes and baked until golden and crisp. In my opinion it is a 5-Star version of good old mashed potatoes :-) This dish has been on my to-make list for a few years now. I saw them for the first time in a Vegetarian Times magazine and loved how cute they looked and I was sure my potato loving husband would love these. But it took me so many years to actually make them that too when my husband was traveling :-) All that this...


8 serving

Total time

60 minutes




  • 3 Yukon gold potatoes (Medium Russet or)
  • (1.25l) fish stock
  • (1.25l) fish stock (Low fat)
  • 2 egg yolks
  • 2 tbsp chives (- , finely chopped)
  • to taste Salt Pepper (&)


  1. Preheat oven to 400°F. Grease a baking sheet and keep ready.
  2. Boil potatoes until tender. I pressure cooked the potatoes for about 5~6 whistles. Peel and mash the potatoes until very smooth. Stir in the butter, sour cream, egg yolks, chives, salt & pepper. Mix well.
  3. Place the mixture in a piping bag fitted with a star tip or round tip and pipe into swirls onto the prepared baking sheet.
  4. Bake for 25~30 minutes or until the edges turn golden.

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