Duchess potatoes

Pommes duchesse

Duchess potatoes on baking parchment

Pommes duchesse are popular in Sweden on their own, as a topping for fiskgratäng (fish gratin) and they are also considered to be an essential accompaniment to plankstek. John Duxbury


Recipe summary for duchess potatoes


A potato ricer

• Use a potato ricer to press the potatoes if possible. If you haven’t got a potato ricer, mash the potatoes until smooth and then use the back of a spoon to press the mashed potato through a fine sieve into a bowl.

Pommes duchesse served with plankstek 

• When cooking plankstek, the rosettes are normally smaller and they are cooked under a grill, so the cooking time is usually reduced to 5-7 minutes. (Also, nutmeg, cream and cheese are not normally added.)
• Choose a good potato for mashing, sometimes labelled as floury. Yukon Golds, Désirée, Russets, Maris Piper or King Edward all work well.
• Grated nutmeg, cream and some finely grated hard cheese, such as Emmental or Parmesan, are often added, especially with fish dishes.


800 g (2 lb) floury potatoes
2   egg yolks
50 g (3 tbsp) butter, softened and cubed
2 tbsp   neutral rapeseed oil
    salt and white pepper
4-6 tbsp   double (heavy) cream, optional*
    freshly grated nutmeg, optional*
4-6 tbsp   finely grated cheese, optional*

*Omit when making pommes duchesse for plankstek.


1. Peel the potatoes and place in a saucepan of lightly salted cold water. Bring to the boil and simmer for 15-20 minutes, until soft.

2. Drain the potatoes and then return them to the pan. Leave them for a few minutes until all the water has evaporated.

Ingredients for duchess potatoes

3. Press the potatoes into a bowl or back into the saucepan using a potato ricer. Stir in the egg yolks, butter, oil and cream (optional). Mix until everything is thoroughly incorporated, but don’t over mash or the potatoes will end up gluey. Season to taste with salt, freshly ground white pepper and grated nutmeg (optional).

4. Preheat the oven to 220ºC (425ºC, gas 7, fan 190ºC) and line a baking sheet with non-stick baking paper.

5. Place the potato mixture in a piping bag fitted with a large star nozzle and pipe rosettes onto the prepared baking tray or around the dish as appropriate. If desired, sprinkle over some finely grated cheese.

Nicely browned pommes duchesse (duchess potatoes)

6. Bake near the top of an oven for about 15 minutes, until nicely browned.


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