French Hebrew

Pomme duchesse

  • 50 mins
  • 6 ingredients


  • large potatoes, peeled, cut in even cubes 5
  • Butter 60 gr
  • white pepper ½ teaspoon
  • Table salt
  • eggs 2
  • double cream ½ container


Place potatoes in pot of cold water and boil for 20 minutes, strain and add butter, salt, white pepper, egg and cream. Push through mesh net colander

Heat oven to 180c.

Transfer mixture to pastry bag with star edge

Line baking tray with baking paper, form mounds of mixture, brush with whisked egg

Bake for 10-15 minutes (until steady and brown)

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