Pommes Duchesse (French Piped Potatoes)

  • Serves

    serves 4


These elegant potatoes, which first appeared along with Sophie Brickman's story Piped Dreams, are brushed with an egg wash before baking for color and crunch.


  • 2 12 lb. russet potatoes (about 4)
  • 4 tbsp. unsalted butter, softened
  • 2 egg yolks, plus 1 whole egg mixed with 1 tsp. heavy cream, lightly beaten
  • 18 tsp. freshly grated nutmeg
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Heat oven to 400°. Using a fork, prick potatoes all over; place on a baking sheet. Bake until tender, 1 1⁄2 hours; let cool, then peel and pass through a food mill or ricer.

Step 2

Mix potatoes, butter, yolks, nutmeg, salt, and pepper in a bowl; transfer to a piping bag fitted with a 3⁄4" star tip. On a parchment paper-lined baking sheet, and working in a tight circular motion, pipe twelve 2 1⁄2" cones about 2" high. Brush with egg mixture; bake until golden brown, 40–45 minutes.

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