Comté pommes duchesse


These delicious bite-sized delicacies of rich cheesy potato are aways a real crowdpleaser, and while they look impressive they are surprisingly simple to make – all you need is a piping bag with a star-shaped nozzle.

First published in 2020





  • Piping bag with star nozzle
  • Potato ricer


Cook the potatoes in salted boiling water until soft, about 20 minutes. Drain and leave to dry out a little in the colander for a few minutes – be aware than the potatoes still need to be warm for the next step, however
Preheat the oven to 190°C/gas mark 5 and line a baking tray with greaseproof paper
Use a potato ricer or masher to mash the potatoes into a smooth mash then beat in 2 of the egg yolks, the butter and grated Comté. Season with grated nutmeg and salt to taste
Transfer the mixture to a piping bag fitted with a star nozzle. Pipe stars of the mixture onto the tray, around 3cm in diameter. You may need more than one tray, or to work in batches
Brush the pommes duchesse with the egg wash and bake for 20 minutes or until golden. Serve hot
First published in 2020

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