Fluffy, buttery, and crispy, duchess potatoes, aka pommes duchess, is one of the most underrated potato dishes out there! I first made these in culinary school, and will now make them on special occasions for people who have never gotten the opportunity to try them before!

Pommes duchess, also known as Duchess potatoes, are a classic French dish that originated in the 18th century. You make them by pureeing cooked potatoes with butter, egg yolks, and seasoning, then piping the mixture onto a baking sheet and baking until golden and crispy. I personally love to mix in things like garlic and herbs to make this classic a bit more modern and exciting. Here I make a garlic butter and herbed duchess potato that are both crispy on the outside, and fluffy and buttery on the inside.

Key Ingredients & Substitutions:

• Russet Potatoes – You want to use a white potato here, and a starchy one like russet potatoes. Yukon gold potatoes work too for a slightly creamier texture.
• Butter – Adds richness and flavor throughout. You can also use vegan butter here.
• Garlic, minced – Adds savory depth and aroma. Roasted garlic gives a sweeter, milder version, just puree them.
• Egg Yolks – Give the potatoes their rich, silky texture and help hold their piped shape. No substitute here.
• Parsley – Add a subtle fresh flavor and pop of green. Chives are an awesome swap.