Recipe detail

Side dishes Duchess potatoes

29. 4. 2026

Author: Chloé Lasseron

Company: Retigo

Food category: Side dishes

Cuisine: French

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Program steps

  • Preheating:
  • 99 °C

To view the entire table, move the table to the right.

1
Steaming
time icon Termination by time
time icon 00:30 hh:mm
probe icon 99 °C
ventilator icon 80 %
ventilator icon 
2
Hot air
100 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 180 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 23

Name Value Unit
potatoes 2 kg
bacon 160 g
egg yolk 4 pcs

Nutrition and allergens

Allergens: 3
Minerals: Ca, Cu, Fe, I, K, Mg, Mn, P, Zn
Vitamins: B, C

Nutritional value of one portion Value
Energy 96.8 kJ
Carbohydrate 16.5 g
Fat 1.8 g
Protein 3.1 g
Water 3.3 g

Directions

Peel and wash the potatoes.

Cut the potatoes into quarters and place them in a perforated GN container. Steam them.

Pass the potatoes through a vegetable ricer.

Mix the resulting purée with the butter and the egg yolks. Season with salt and pepper.

Transfer the purée into a pastry bag fitted with a large star tip.

Pipe regular rosettes onto baking sheets (type Vision Bake) lined with parchment paper.

Place the trays in the oven. 


Recommended accessories

Vision Bake

Vision Bake

GN container Stainless steel perforated

GN container Stainless steel perforated