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Side Dishes

Duchess Potatoes

Making duchess potatoes is like turning lemons into lemonade. You’re taking a common potato and turning it into something very different and very good-looking.

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The mashed potatoes must be stiff in order to hold their shape. Be sure to thoroughly seed the tomatoes, so they don't add too much moisture.


Preheat oven to 450°. Line a baking sheet with parchment paper.

Boil potatoes in a large pot of salted water until fork-tender, 15–20 minutes. Drain potatoes well, then mash until smooth.

Stir in cream, butter, and egg yolks just to incorporate; fold in tomatoes and salt. Transfer potatoes to a pastry bag fitted with a 1½-inch star tip.

Pipe six mounds of potatoes onto the prepared baking sheet. Bake potatoes until tops are lightly browned, 15 minutes; serve immediately.

Nutritional Facts

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