Pommes duchesses au potimarron are a variation of the classic pommes duchesse ( duchess potatoes ), but in this case the recipe is prepared by mixing mashed potatoes with potimarron, a sweet-tasting, creamy-textured pumpkin. It is an elegant accompaniment , widely used in French cuisine , perfect for special occasions.
These little delights stand out for their softness and the balance between the neutral flavour of the potato and the sweet touch of the potimarron. To give them their characteristic curly shape, a pastry bag is used (well, in our case we will use the De Buyer gun, which is very practical for this purpose), and after a short bake, they achieve a light texture on the inside and slightly crunchy on the outside. They are flavoured with butter and a pinch of nutmeg, which gives them a delicate flavour that goes perfectly with roast meats, poultry or even as a starter in any special menu.
As a curiosity, you may have heard of this recipe referred to as Duchess Potatoes with Hokkaido Pumpkin, since potimarron is the variety known as Hokkaido.
What dishes are Duchess potatoes au potimarron an ideal accompaniment to?
Pommes duchesses au potimarron are, for me, a super versatile accompaniment that combines perfectly with:
- Roasted meats such as chicken, turkey, duck or pork tenderloin , where their soft texture and sweet touch balance the intense flavors.
- White fish such as cod, hake or sole , and also with baked or en papillote salmon, providing an elegant contrast.
- Vegetarian dishes such as fresh or citrus salads, as well as with sautéed mushrooms or in sauce.
- Dishes with creamy sauces such as mushroom or truffle sauce, or more intense ones such as red wine sauce, gravy or orange sauce.
Ingredients
- 500 g of potatoes
- 400 g of potimarron pumpkin pulp
- 1 whole egg + 1 yolk
- 30 g soft butter
- Salt and freshly ground pepper
Preparation
- Peel the potatoes and remove the skin from the pumpkin. Cut both vegetables into cubes.
- Cook the pieces in a saucepan with boiling salted water for 20 minutes.
- Using a potato masher, mash the vegetables until smooth. Add the diced butter and mix well. Add the eggs and season with salt and pepper.
- Preheat the oven to 200°C.
- Fill the De Buyer gun 's reservoir with puree, using a curly nozzle, and set the position to 5 cl.
- Form small rosettes on a tray covered with a silicone mat.
- Bake for 15-20 minutes, until the duchess potatoes are golden brown.
Ready to enjoy!
