Duchess Potatoes - Easiest "Fancy" Potato Trick Ever - Food Wishes
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- Опубликовано: 1 окт 2024
- These gorgeous, and very delicious special occasion potatoes are much easier to make than they look. And, if you don’t have a pastry bag, that’s not a problem, since we’ll also show you how make them by hand. Enjoy!
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It was pretty tense waiting to see if chef John would add some cayenne pepper. But then he did and all was right with the world
Dude! Spoiler alert!
😂
😁
Twice
LOL 🤣
"… if they do [complain], do not invite them back; they are trouble." Best advice ever given in a how-to video. These look delicious!
‘let’s say bells’ made me crack up 😂
Ding dong. Ding dong.
I literally lol'd at this.
Bells or nipples..your call 😂
Bells is definitely not what I was thinking!
They went from “boobie ” to “ufo”
Chef John I'm not much of a YT comment nerd, but I REALLY appreciate your videos. You have a humorous, whimsical take on so many things that the "big names" really miss the mark on. GR takes himself WAY too seriously but you have fun through the whole thing. Hope you have a great Xmas season and hope to enjoy many of your vids next year.
You could make potato snowmen. Just add dots for the eyes and wrap a limp scallion around the neck for a shawl. The cayane red pepper for hair.
Or rosemary!
You could also use any of the fun molds they sell for use on Jell-O or ice.
What en excellent idea! Potatosnowman, - sounds wonderful!
Limp scallion 🤣🤣🤣
Ok Rachel Ray
These are pretty standard fare here in Belgium for any sort of fancy dinner. They even sell them frozen at the supermarket. Typically much smaller than these though! I guess the larger surface area per serving size gives more "fork-don't-lie" crunch ;)
Ooh yes, just in time for Christmas dinner. Thanks Chef John!! ♡ have a nice holidays
Chef John, you are the highlight of my day! I adore your videos and so does. my family. Have a happy new 2023!
The ones made not using the piping bag? Yeh, those were hideous. Not ever doing that.
Merry Christmas Chef John! (Michelle too) 🌟🎄🎅🏼✨🥂💛
Dude you're like the Bob Ross of cooking! So chill and everything I do is right vibes XD.
We will eat duchess potatoes for our Christmas dinner :)
In an hour I will get the duck (traditional Christmas roast in Germany) and I’m very excited to have an amazing meal with my wife :)
A merry Christmas to all of you guys!
Delicious! May I ask what else you eat with your duck at Christmas? We started having duck for Christmas a few years back and it would be very interesting to know what other foods you find pair well with it. Thank you! Happy new year
@@Emiliapocalypse not op, but we cook our christmas duck in a Roman pot (look for römertopf if you can't find it with the english translation). Water the pot, place your duckbreasts in it (skin side up and slighty cut to release fat), fill it with water until it reaches the outer rim of the skin, add salt, pepper, onions, apples and seedless tangerines, put on the lid and place it in the oven (180°C, 2-3h). Remove the breasts from the liquid to crispen up the skin, blend the liquid with the onions, apples and tangerines, use starch/another type of binder to thicken up your sauce. We serve them with german bread dumplings (Semmelknödel) and lamb's lettuce (dressing is just sparkling water, salt, oil, pepper and onions).
The sauce is so good that my sister and I eat it just with a spoon on its own, to 'see if it needs more salt/pepper/whatever'. It's a lie. We just want to eat the sauce
@@Emiliapocalypse German style red cabbage (Rotkohl) pairs really well with duck. It goes well with any kind of roast.
You could end the swirl by pressing the tip into the mound. This would leave a concave little space at the top, and after taking them out of the oven, you can add some nice flavored butter there to melt into the potatoes. :)
Mmmm butter volcano!! I love the way you think 🤤
I hear Chef John's voice when I read this comment! :D
Michelin Star Chefs HATE him. Watch this AMAZING video to learn the one simple TRICK to making your own Duchess Potatoes at home and put Michelin Star Chefs out of business FOREVER.
This one RUclips chef is disrupting a $100 BILLION DOLLAR industry!
*Picture of Chef John standing in front of a brick wall*
I invested all my money following Feta Cheezz's advice and got massive short term returns! I can recommend him to you all. I don't know what to do with all this money!
I’m ready to see this ass on my browser forever
I meant ad but I’m leaving this 😅
Chef John, I just wanted to wish you and yours a Merry Christmas. Thanks for the many recipes over the years, a few of which I cooked for family get togethers, Christmas included.
I'm imagining those with some of your 'prime rib gravy' .... and served up with a gorgeous hamburger. Just the perfectly Christmasy meal thing for those of us that live on our own.
This is like an even fancier version of your twice baked potatoes and i love it! Can't wait to try these for myself
We love you Chef John 😽❤️🌶️!!# Wishing you health wealth and happiness!!!🌶️🎉 Merry Christmas and a happy New Year!🎆🎉🌲🖖💝🌶️
I made these countless times in the past when I was on cooking school, back in the 80s. And I haven´t since! These are SO outdated they´re trendy again. Will be making them soon again.
I'm laughing so hard hard here John, I will make these this Christmas when the family comes over and I will go for that second design 😂 two for everyone! happy Holidays
they're great for a fancy bachelor party! 😂
Love the enthusiasm chef John, but the piped ones definitely looked 10x better
Yum. Definitely making these. My ex used to make something like this with mashed sweet potato (yam) and carrot mixture piped onto a baking dish. They were excellent.
Oh wow, that sounds great, have to try it, thanks!
@@dianeladico1769 I remember them as sheer joy to consume
The non-pastry bag version has some serious Close Encounters Devils Tower vibe. I like it
“If you don’t want to use a piping bag, you can recreate the scene from Close Encounters by making your potatoes look like Devils Tower” is certainly an option
Your Potatoes Rominoff is tough to beat, John. With all of your great potato recipes, I may need to buy some land in Idaho.
As a guy who likes my mashed potatoes to taste like potatoes, rather than pure butter, this seems like it would be perfect.
This looks great and I plan to add it to Christmas dinner. But my food wish would be Normandy Chicken.
I'm telling Townsend that you're skimping on the nutmeg
Finely shredded cheddarjack and other seasonings/additives optional. They are still spuds, after all; they can be _loaded_ Duchess potats if you want to make them that way~
Chef John, the savior of Christmas eve's dinner, this is exactIy what I was Iooking for
Merrry christmas everyone ✨🎄
Chef John, have a merry christmas and thank you for giving us idiots a 101 in cooking, you legend!
I love using my potato ricer... lump free every time. Merry Christmas! 🌲☃️🌲
I'm a ricer fan as well. That's my secret weapon for the best egg sandwich spread.
We fry our pommes Duchesse in oil, i love the greasy taste of brown fried Duchesse. The Belgian way.
"You know who you are."
Guilty as charged. 😆 🤣 😂
Thank you Chef John, happy Christmas 😍
I love the pepper and nutmeg dea but you are the prepper of your mashed potatoe pepper!
My supermarket has some frozen duchess potatoes. That always made great snacks. I said to myself I should make them from scratch one day... Oh look, a video from Chef John... where did those potatoes come from? Looks like I'm making some duchess potatoes :P
These would be perfect with prime rib gravy. 🎄
Merry Christmas and Happy New Year to all!
A potato ricer makes this so easy! I use mine every time I make mashed potatoes. Not everyone has one, and yes hand mashing works, but a ricer is not expensive and does its one job PERFECTLY and I highly recommend them for anyone.
He has one. But i guess he either doesn’t like to wash it or he wanted to make sure the recipe can be done by everyone
In my country, a quick Google search shows a potato ricer is £32.50 which is about $40.
That's 3 hours of work. To me, that is pretty expensive when you don't make a lot of money, especially when a masher is ten times cheaper.
@@xxPenjoxx go to any kitchenware real life store and you’ll find one for about 10
@@ilijazz I got mine for a $1 at a thrift shop
@@re-de Oh I agree he's looking to be inclusive. Pretty much anyone might have a wiggly-wire shaped potato masher left over from their grandmother's kitchen. And it is fine, though it is a bit less efficient.
I never liked those wire potato mashers though, because I like my mashed potatoes really smooth. When I mash them by hand enough to get them really smooth sometimes they are a little bit gummy from being overworked.
A potato ricer, though, gets rid of every lump in one pass, and you can even mash the butter through at the same time so you barely even have to stir it! Never gummy, always super fluffy. Once I tried it I knew I loved it completely and would never go back.
Happy holidays, Chef! You're the best!
The ones u shaped with a fork took me back to when I was a kid and would put 58008 in my calculator and turn it upside down 😂
The "let's say, bells" line may be the hardest I've laughed at a Chef John video
These are so beautiful. Maybe I'll try making these for valentines day, cause we already picked up little roasting potatoes for Christmas. Absolutely loved this video, Happy Holidays Chef and to everyone else.
Yumm I can see piping, freezing, and then popping into a bag to store frozen so you can have them often. So pretty
Ah!! Just as you were saying you'd add cayenne, I thought to myself, I'd add a pinch of nutmeg. A second later you added the nutmeg. I'm so glad you know that little trick!
Dear Chef John, thank You very much for Your recipes all the year long. We are looking forward for more delicious recipes. Merry Christmas and happy new years ahead. Greetings from Turkey.
So it's shepherds pie without meat basically.
Interesting potato presentation for any beef plate. Thanks for the recipe Chef John and I hope you and Michelle have a wonderful and Merry Christmas. Cheers!!
Chef John, you are the Bob Ross of the culinary universe. Thankyou and have a Merry Christmas!
You're such a sweetie, Chef John. Thank you for that!
Merry Christmas-Happy New Year-Happy Holidays to you Chef John! A local Chef named Jim at at our local cooking store 'Chef Central' had showed me several years ago how to make Duchess potatoes during an in store cooking demo & I got to taste test them👍, fancy perfect for Holidays! Sadly Jim retired & the store moved & just isn't the same...all good things must come to an end I suppose....
This looks great and I am just super duper happy that you’re still pumping out content
I made these just last week for a housewarming (secretly engagement) party.
She said yes btw!
Hahaha. I’m the first to say congratulations. 🎉🎉🎉🎉 if you base your culinarily married life on Chef John, you can’t go wrong.
@@vivienmakovik8054 thank you!
Was the question, "do you want any more duchess potatoes?" ;)
@@daniel.lopresti hahahahahah. You won. 🤣🤣🥂
So cool. You're an amazing teacher! And funny as hell. Thank you. Happy Holidays!
I made "duchess potatoes" a while back for one of those cook-ahead strategies - I read where they freeze well because the lecithin in the egg yolks stabilizes the potatoes somehow. it did work - they thawed & reheated beautifully. But LOL I didn't make fancy shapes like these (though now I wish I had!). Thanks Chef John!
Brilliant commentary 😃😃
I know that the puffs are irregularly spaced to allow air circulation so they brown evenly. The one time I saw these served in a restaurant, there was one long very leafy stem of rosemary standing up in the middle of each mound of potatoes.
Looked delicious for Christmas 🤶 dinner 🍲 & happy holidays 🎉🎄🎁 to you !!!!!!
“Place a smaller ball on top so they look like… lots say bells…” 😂😂 ( . Y . )
Wonder if this would work with rutabagas…. I always make mine in cut slices with heavy cream sauce and a touch of sugar… I’d like to try something different…. Stay tuned…
❤❤❤ it worked and was the hit of Christmas dinner since I’ve made my rutabagas the same way for many years. Two things, rutabagas are more fibrous than potatoes. Don’t bother trying to mash them until they’re smooth. It won’t happen. Second thing is that they seem to have more water in them. So next time I’ll use a little less liquid in my recipe.
At first, I was pretty freaked out about the placement. But then I thought, what would Mother Nature say? And she said, through my Christmas tree, who is named Treesus, that the placement is organic, and so I felt perfectly natural about it after all.
🥥
"Christmas tree, named Treesus", - sounds like a name of the Hallmark movie :) Very nice indeed!
I'm going to make this for Christmas, I can't wait.
Always a beautiful presentation and recipe! Thank you!
I loved the details of everything. Like, even how to cut potato. Some people don't know! I tried duchess for first time today. I didn't have piping bag, so used freezer bag with tip cut. They came out looking like cartoon dog turds. Haha. But the people didn't notice. I added rosemary and thyme, and Parm. Party poop!
LOL I found this channel last night and I'm loving the vibe of the people watching/commenting on it (it addition to the videos themselves, of course)! I think I'm staying! 😄
I can’t wait to make this!
Well now I want flowering rosemary...
Thank you for this, im making the christmas dinner this year and have been trying to figure out what i could make along with the normal dishes we have.
Chef John, your recipes are always delicious, I have made many.
And your preparation and presentation are always a treat.
And I always love the finale of your sing-song "...enjoy".
Thank you for many years of wonderful food, and many more to come!
FINALLY!!
I’ve been trying to find a recipe for ‘Orange Duchess Rosemary Potatoes’ since I had them in the 1990’s!
Thank you!
Thank you!
Thank you!
As always,perfect 👍👍👍
Merry Christmas 🎄🎁
Someone loves his fancy potatoes. :)
Excellent video. Thank you!
Chef John, that was the first item I learned @ the California Culinary Academy @ the old German Embassy there in the City.!
Been a minute..
Thx, 4 bringing back some Great memories I had in S.F
And as all-wees in-joy...
Made these yesterday for Christmas Eve dinner, I used a silpat instead of parchment, do not recommend, otherwise I feel like I was the king of potato, within my kitchen tornado.
Since this is coming straight from the fridge, do the raw egg yolks get fully cooked at only twenty mins in the oven?
Good question. 20 minutes at 450 would seem enough, but I'd put a meat thermometer smack dab in the center just to see.
@@owlcu thank you. I’ve had food poisoning too many times to risk raw eggs.
@@HeronCoyote1234 I hear you, have had salmonella from chicken, definitely not going there again.
Cookie dough has raw eggs and cooks in 12 minutes and under.
@@christinebenson518 it’s not as dense and high, but I get your point.
It's really looks delicious 😋
I have an idea for the dish presentation: Make some little upper bodies to stick on top of the second set of potatoes to make them look like ladies in ballgowns. If you're ambitious and have the skills, you can carve them out of some vegetable. Personally, I'd just 3D print them, paint them up, and seal them with some lacquer to make sure they're food safe.
Edit: actually, you could just use a Barbie torso.
Someone needs to invent duchess potato cartridge for the 3d printer.
So cute!!! Definitely doing this on NYE
The worst part of watching Chef John’s video recipes is that he gets to eat all of this delicious food before we do.
First we must salivate while watching the the video before heading into the kitchen to recreate these amazing dishes.
For anyone who likes having fancy potatoes on random weeknights, I’ve had great success freezing these.
High and Low... High and Low... High and low..... It's your melody of speech that makes me stop watching. It's my version of constructive feedback. I find it hard to listen to. Love the recipes though.
This was one of my favourite sides we did in the first year of culinary school.. I like to make them with whatever roast and set them onto some Gravy next to the meat.
lovely.. pretty.. beautiful
merry christmas to you john..your family..and all your fans..love you...mike
Alian ship potatos...ummm
I made these for Christmas eve dinner, they were fantastic. My Startip got squished by being dropped and stepped on just before pipping, so I used a smooth tip. It didn't look too appetizing, so I used your fork method to make it more appealing. They tasted great, were better than just regular ole mashed potatoes and a hit. Thank you Chef John for everything, Merry Christmas.
you made a trapezoid arrangement....you got math brain....combined with visual nature. Happy Holidays Chef J DVD:)
Saw the Thumbnail and just realized something...
Here in Switzerland I only know the French name for them (Don't even know if there's a German name for them). But I never really thought about it or even saw it spelled out and just assumed that it's "Pomme Du Chaise" or something.
So now, being 30, I learn it's "Pomme Duchesse".
Thanks ^^
Edit: Ok, so apparently the German word noone around here uses is "Herzoginkartoffeln"
The second batch shaped by hand, looked sort of like... 🤔well...😟(🙆🏻♀🫁👀). I'll stick with the piping bag. 🤣😂
Great
Hi Chef John, I made these just now and piped by clipping the corner off a plastic bag. They went well with your chicken marbella. And as always.... Thanks.
Happy holidays Chef John, my favorite chef. Thank you so much for all your incredible videos. Keep them coming.
"Why did I put that one all the way over to the side? No reason. My apologies to those of you who are disturbed by it. You know who you are."
GUILTY!
Guilty, guilty guilty guilty GUILTY!
5:25 "So they look like ... let's say 'Bells' " :)
I tried that terminology with my wife, and 'bells', is NOT apparently complementary.
Not so much, this video. I should have made mashed potatoes as usual instead of following this recipe- those tiny lumps from barely boiled potatoes don't come out of piping bag! Also, bland tasting potatoes. And the voice, OMG.
This is a perfect side dish for beef wellington.
No intention to invade your privacy but would you be willing to share how your move out of SF to a more northerly CA spot has changed what you cook in your non RUclips life? I’m guessing it’s simpler but we’d love a more realistic view. You’ve always presented😅 innovations on classics, but what’s inspiring you these ddys?
God, it’s so annoying. Listen to Utah with the up-and-down volume. It’s just driving me crazy
Just straight up fun watching Chef John's video's.
Wow chef John! On released 30min and already 5k views(nice). Hello from Sacramento and merry Christmas 🎅 🎄
I love these haven’t made them for years