Duchesse Potato Mixture (Pommes Duchesse)

Duchesse Potato Mixture (Pommes Duchesse)

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Servings: 10
Calories: 186


  • 2.2 lb potatoes
  • 2 1/2 oz butter
  • 3 egg yolks
  • salt and pepper
  • 2 oz melted butter


  • Boil the potatoes in salted water for 20 - 25 minutes until cooked.
  • Drain and place the pan on the stove to dry out any surplus water.
  • Pass the potatoes through a sieve and return to a clean saucepan. Add the butter, egg yolks and seasoning and stir with a wooden spatule over heat until the potato mixture is well bound but not overmixed.


If the mixture is to be piped through a piping tube it needs to be a little softer than for its other use; to soften it a little more butter should be used. Hand-moulded Duchesse Mixture needs to be on the firm side as there is a tendency for the moulded potato to disintegrate when fried. To adjust it potato flour or powder may be added as necessary.
Calories: 186 kcal
Carbohydrates: 18 g
Protein: 3 g
Fat: 12g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 86 mg
Sodium: 100 mg
Potassium: 429 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 399 IU
Vitamin C: 20 mg
Calcium: 22 mg
Iron: 1 mg
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