Papas duquesas, or duchess potatoes, are small balls of mashed potato enriched with butter and egg yolks, rolled in flour and fried until golden, crisp outside and creamy inside. They take 20 minutes of preparation plus 30 minutes of cooking and serve 4 people.
This classic side of French origin has spread around the world, and in Chile it is a great way to use the country’s wide variety of excellent native potatoes.
How to Make Duchess Potatoes?
Duchess potatoes are as simple to make as they are delicious, and well worth trying to discover how different they are from the industrial frozen versions. The potatoes are boiled, mashed with butter and yolks, shaped into small balls, and fried in hot oil.
Nutritional Information
Each serving of duchess potatoes contains approximately 320 kcal, 4 g of protein, 15 g of fat (4 g of saturated fat), 65 mg of cholesterol, 42 g of carbohydrates, 2 g of sugars, and 200 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Papas Duquesas Recipe
Preparation: 20 minutes
Cooking: 30 minutes
Servings: 4 people
Ingredients
- 8 medium potatoes
- 2 egg yolks
- 1 tablespoon of butter
- All purpose flour, for rolling
- Oil, for frying
- Fine salt
Instructions
- Peel and wash the potatoes, place them in a large pot, and cover with cold water. Add a tablespoon of salt, bring to a boil over high heat, and cook for about 20 minutes, checking with the tip of a sharp knife. Drain and leave them in the pot.
- Mash the potatoes with a fork or potato ricer, add the butter, and mix. Add the egg yolks and mix until smooth. Shape small balls about 2 cm across with a spoon, roll them in a little flour on the work surface, and set aside.
- In a large pot or deep fryer, heat enough oil to 180 C (356 F). Carefully lower in the potato balls and fry for about 3 minutes or until golden. Lift them out with a slotted spoon, drain on paper towels, and repeat with the rest. Serve freshly made, on their own or as a side.
Additional Tips
Let the mash cool
Let the mashed potatoes cool completely before shaping. A cold mixture is firmer and easier to handle, and the balls hold together in the oil.
Add a pinch of nutmeg
A touch of nutmeg in the mixture gently lifts the potato flavor and gives the classic aroma of French cooking.
Use only the yolks
Egg whites add too much water. Yolks enrich and bind the mash without making it soft.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Deep frying | Baking at 200 C | 15 to 20 min | Lighter, less crisp |
| Butter | Olive oil | 1 tbsp : 1 tbsp | Fruitier |
| Egg yolks | Grated Parmesan | 2 yolks : 2 tbsp | Savory, less rich |
| Flour coating | Breadcrumbs | 1:1 | Crunchier |
Frequently Asked Questions (FAQs)
1. Which potatoes work best?
Use floury, high starch potatoes such as Russet or, in Chile, varieties like Cardenal or native potatoes. They break down easily and give a drier mash.
2. Can I bake duchess potatoes?
Yes, it is a healthier option. Place the shaped potatoes on a lined tray, brush them with beaten yolk or a little melted butter, and bake at 200 C (392 F) for 15 to 20 minutes until golden.
3. What happens if I use the egg white?
The white has too much water. The mixture becomes softer and harder to shape, and the potatoes are much more likely to fall apart or burst when fried.
4. Can I freeze them before frying?
Yes. Freeze the shaped balls on a tray until hard, then store them in an airtight bag. Fry straight from frozen, adding 1 to 2 minutes of cooking time.
5. Can I fry them in olive oil?
It is not recommended. Extra virgin olive oil has a low smoke point and a strong flavor. Use sunflower, canola, or another vegetable oil for high heat frying.
What Are Duchess Potatoes?
Pommes duchesse are a classic French side of mashed potato enriched with egg yolk and butter. In France they are usually piped into rosettes and baked, while the Chilean home version shapes them into balls and fries them.
Potatoes in Chilean Cooking
Chile has hundreds of native potato varieties, especially in Chiloe, and potatoes appear at almost every Chilean meal. Papas duquesas are a festive way to serve them alongside roasts and grilled meats.
Did You Know?
The first recorded recipe for duchess potatoes appeared in the French book La Nouvelle Cuisiniere Bourgeoise in 1817, named pommes duchesse to give the humble potato a more aristocratic reputation.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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- Chilean Spicy Mashed Potatoes Recipe
- Chilean French Fries in Lard Recipe
- Chilean Papas Supremas Recipe
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