duchess potatoes

Pronunciation: [DUCH-ihs]

Cooked potatoes that are puréed with egg yolks and butter, then formed into small shapes or piped as a garnish and baked until golden brown. The term à la duchesse refers to dishes garnished with duchess potatoes.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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