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{{short description|Shaped and baked mashed potatoes}}
{{Infobox food
| name = Pommes duchesse
| image = Herzoginkartoffel (fcm).jpg
| image_size = 250px
| caption =
| alternate_name =
| country = [[France]]
| region =
| creator =
| course =
| type =
| served =
| main_ingredient = [[Mashed potato]]es, [[Egg (food)|eggs]]
| variations =
| calories =
| other =
}}

'''Duchess potatoes''' ({{langx|fr|pommes de terre duchesse}}) consist of a [[purée]] of [[mashed potato]], [[Egg (food)|egg]] yolk, and butter, which is forced from a [[piping bag]] or hand-moulded into various shapes which are then baked in a high temperature oven until golden.<ref name="Cooks">[http://www.cookscountry.com/recipes/Duchess-Potatoes/21090/ "Duchess Potatoes"] ''Cook's Country'', 2010.</ref> They are typically seasoned similarly to mashed potatoes with, for example, salt, pepper, and [[nutmeg]].<ref name="Cooks" /> They are a classic item of [[French cuisine]], and are found in historic French cookbooks.<ref>[[Auguste Escoffier]], (1907), ''[[Le guide culinaire]]''.</ref><ref>''[[Larousse gastronomique]]'' (1961).</ref>

==History==

The first known recipe for the dish was published in ''[[Menon (cookbook author)|La Nouvelle Cuisinière Bourgeoise]]'' in 1746.<ref name=Saveur>{{cite news | last = Brickman| first =Sophie | title =Piped Dreams: Conquering the French potato dish pommes duchesse| newspaper =[[Saveur]] | location = | pages = | language = | publisher = | date =October 21, 2013| url =https://www.saveur.com/article/kitchen/learning-how-to-make-pommes-duchesse/ | accessdate = June 26, 2021}}</ref> The phrase ''à la duchesse'' became an appellation in [[French cuisine]] for any dish incorporating a mashed potato/egg yolk mixture.<ref name=Saveur/> Recipes for duchess potatoes have been published in American cookbooks since at least 1878.<ref>{{cite book | last =Shute| first = T. S. | authorlink = | title =The American Housewife Cook Book: Parts I & II | publisher =George T. Lewis and Menzies Company | series = | volume = | edition = | date =1878 | location =Philadelphia | pages =301 | language = | url =https://books.google.com/books?id=qG4EAAAAYAAJ&dq=duchess+potatoes&pg=PR25 | doi = | id = | isbn =9780486291963| quote=}}</ref> In her 1896 cookbook, [[Fannie Farmer]] described the creative potential of duchess potatoes, writing: "Shape, using pastry bag and tube, in form of baskets, pyramids, crowns, leaves, roses, etc. Brush over with beaten egg diluted with one teaspoon water, and brown in a hot oven."<ref>{{cite book | last =Farmer | first =Fannie Merritt | authorlink =Fannie Farmer | title =Boston Cooking-School Cook Book| publisher =[[Boston Cooking School]] | series = | volume = | edition = | date =1896 | location = | pages = 279| language = | url = | doi = | id = | isbn = | quote=}}</ref> In 1902, the [[Boston Cooking School]] published a duchess potatoes recipe in its magazine.<ref>{{cite book | last =Hill | first =Janet McKenzie| authorlink = | title =The Boston Cooking School Magazine of Culinary Science and Domestic Economics | publisher =[[Boston Cooking School]] | series = | volume = 2| edition = | date =1902 | location = | pages =334| language = | url =https://books.google.com/books?id=oe7NAAAAMAAJ&dq=Duchess+potatoes&pg=PA334| doi = | id = | isbn = | quote=}}</ref> French cookbook author [[Auguste Escoffier]] described duchesse potatoes in his highly influential cookbook ''[[Le Guide Culinaire]]'', first published in 1903.<ref>{{cite book | last =Escoffier| first =Auguste | authorlink = Auguste Escoffier| title =The Escoffier Cook Book: A Guide to the Fine Art of Cookery | publisher =[[Crown Publishing Group]]| series = | volume = | edition = | date =1976| location = | pages =688 | language = | url =https://books.google.com/books?id=OO7NVyLhiSYC&dq=duchess+potatoes+Auguste+Escoffier&pg=PA688 | doi = | id = | isbn =9780517506622 | quote=}}</ref>

During the [[Great Depression]], the U.S. federal government cooperated with a dozen state agricultural agencies to improve potato breeding. The U.S. [[Bureau of Home Economics]] encouraged consumers to try less common potato dishes, such as duchess potatoes.<ref>{{cite news | last =George | first =Frank | title =Uncle Sam In Search Of The "Ideal" Potato; In Behalf of the Housewife His Men Watch The Kitchen Performance of New Varieties | newspaper =[[New York Times]] | location = | pages = | language = | publisher = | date =March 27, 1938 | url =https://timesmachine.nytimes.com/timesmachine/1938/03/27/99538450.html | accessdate =June 27, 2021}}</ref> [[World War II]] led to domestic food shortages in the U.S., especially of butter, meat and canned foods. In January 1943, first lady [[Eleanor Roosevelt]] released menus for nine family meals served at the [[White House]]. One dinner included [[meatloaf]] and duchess potatoes.<ref>{{cite news | last =Holt | first =Jane | title =News of Food; White House Family Meals Show How First Family Adapts Itself to War Diet| newspaper =[[New York Times]]| location = | pages = | language = | publisher = | date =January 14, 1943| url =https://timesmachine.nytimes.com/timesmachine/1943/01/14/85069980.html | accessdate =June 27, 2021}}</ref> In 1949, the ''New York Times'' was promoting duchess potatoes surrounding roast chicken or roast fish as an elegant but inexpensive dining alternative to beef.<ref>{{cite news | last = | first = | title =News of Food; Fish, Poultry Can Be Prepared Tastily As Substitutes for High-Priced Meats | newspaper = [[New York Times]]| location = | pages = | language = | publisher = | date =June 13, 1949 | url =https://timesmachine.nytimes.com/timesmachine/1949/06/13/85643379.html | accessdate = January 26, 2021}}</ref> When [[Craig Claiborne]] graduated eighth in his class from the [[École hôtelière de Lausanne]] in 1954, his final examination included preparing fish in white wine, with [[velouté sauce]], [[hollandaise sauce]] and duchess potatoes.<ref>{{cite news | last =Nickerson | first =Jane | title =Graduate of Swiss Hotel School Tells of Study of French Cooking | newspaper =[[New York Times]] | location = | pages = | language = | publisher = | date =May 10, 1954 | url =https://timesmachine.nytimes.com/timesmachine/1954/05/10/84120365.html| accessdate = June 26, 2021}}</ref>

In September 1959, US President [[Dwight Eisenhower]] had a [[1959 Khrushchev visit to the United States|meeting]] with Soviet Premier [[Nikita Khrushchev]] at [[Camp David]]. The dinner included [[prime rib]] and baked [[red snapper]]. Duchess potatoes were among the side dishes.<ref>{{cite news | last = | first = | title = Beef or Fish a Choice at Camp David| newspaper =[[New York Times]] | location = | pages = | language = | publisher = | date =September 26, 1959 | url =https://www.nytimes.com/1959/09/26/archives/beef-or-fish-a-choice-at-camp-david-dinner.html | accessdate =June 26, 2021 }}</ref> When [[Mohammad Reza Pahlavi]], the [[Shah of Iran]], visited Washington, D.C., in April 1962, he hosted a six-course dinner for President [[John F. Kennedy]] at the Iranian embassy. The main course was pheasant, and duchess potatoes were also part of the meal.<ref>{{cite news | last = | first = | title =Shah Entertains Kennedys | newspaper =[[New York Times]] | location = | pages = | language = | publisher = | date =April 13, 1962 | url =https://timesmachine.nytimes.com/timesmachine/1962/04/13/81789940.html | accessdate =June 26, 2021 }}</ref> In June 1966, [[Faisal of Saudi Arabia|King Faisal]] of [[Saudi Arabia]] visited Washington, D.C. President [[Lyndon Johnson]] hosted a state dinner at the White House, and the menu included filet of sole almondine, roast sirloin and duchess potatoes.<ref>{{cite news | last =Robertson | first =Nan | title =President Gives Party For Faisal; A Rare Stag State Dinner Is Held at White House | newspaper =[[New York Times]] | location = | pages = | language = | publisher = | date =June 22, 1966 | url =https://timesmachine.nytimes.com/timesmachine/1966/06/22/82811227.html | accessdate =June 27, 2021}}</ref>

==See also==
* [[List of potato dishes]]
* {{portal-inline|Food}}

==References==
{{commons category|Pommes duchesse}}
{{Reflist}}

{{French cuisine}}
{{Potato dishes}}

[[Category:Potato dishes]]
[[Category:Baked foods]]
[[Category:French cuisine]]

Duchess potatoes - Revision history

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