These are potatoes mashed with butter and egg yolks and piped into decorative shapes. The mixture is baked until golden brown, then used as a garnish for roasts or as a decorative border for savoury dishes. Duchess potatoes can also be used as a topping for fish pies or cottage pies. In the 1970s, it was popular for the potato to be piped into a nest shape and filled with peas. The term‘à la duchesse’, refers to a dish garnished or served with duchess potatoes.
Also known as — pommes duchesse