"Prized for its presentation, this fancy French potato dish, Duchess potatoes, dates back to the 1700s, when it was created and given its aristocratic name to help elevate the reputation of the humble tuber in France, where it had yet to be widely embraced by home cooks. These are my squiggly duchess potatoes. For a new take on mashed potatoes, we're looking back on a classic French potato dish."
"They start with smooth-as-butter mashed potatoes passed through a rice or a food mill, and they're seasoned with Gruyere cheese and a pinch of nutmeg. You pipe them into these cute little squiggles and they're all about texture. Imagine the most creamy, buttery, cheesy potatoes that are soft and creamy on the inside, and they have a super delicate crust on the outside."
Duchess potatoes originated in 1700s France and received an aristocratic name to elevate the tuber's reputation. Potatoes are mashed until very smooth, passed through a ricer or food mill, and enriched with butter, Gruyère cheese, and a pinch of nutmeg. The mixture is piped into decorative shapes—often squiggles or rosettes—and baked to form a thin, delicate crust while remaining soft and creamy inside. The dish emphasizes presentation and texture, combining a creamy, cheesy interior with a slightly crisp exterior as a refined side.
Read at www.nytimes.com
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