My recipe for Marquis Potatoes (Pommes Marquise) was first published on Sunday Supper Movement where I am a contributor.
Marquis Potatoes (also known as Pommes Marquise) transform the humble potato into a fancy finger food perfect for entertaining! Rich and creamy mashed potatoes are piped in layers and baked until golden. Serve with a fresh tomato sauce recipe or your favorite filling.
What are Marquis Potatoes?
Marquis Potatoes (pommes marquise) are a French potato recipe similar to the popular Duchess Potatoes (pommes duchesse), except they have a cavity in the center perfect for holding a variety of fillings.
To make Marquis Potatoes, you boil Russet potatoes until they are tender, then mash and fold them with egg yolks, butter, and cream before piping onto baking sheets. The addition of these rich ingredients helps hold the creamy mashed potatoes in an elegant shape while they bake until golden.
These Marquis Potatoes come together with only a handful of everyday pantry staples:
- Russet potatoes
- Egg yolks
- Unsalted butter
- Heavy cream
- Salt (about 3/4 teaspoon), pepper, and freshly grated nutmeg to taste
I paired the creamy potatoes with a tomato sauce recipe with fresh tomatoes, using:
- Roma (plum) tomatoes
- Fresh parsley
- Salt and pepper to taste
How to Make Marquis Potatoes
One of the best things about this golden potato recipe is how easy it is to make. Follow these simple instructions to make Marquis Potatoes:
- After peeling the potatoes, cut into chunks and boil until tender.
- Drain well to remove any excess water and transfer the tender potatoes to a large bowl.
- Use a potato ricer or masher to mash the potatoes well. They should be completely smooth and free from lumps.
- Mix in the egg yolks one at a time, until well incorporated. Fold in the softened butter and cream to make a smooth and creamy mixture. Season to taste with salt, pepper, and nutmeg.
- Transfer the completely smooth mashed potatoes (any lumps will get stuck in the tip!) to a large piping bag fitted with a 1/2 inch star tip*.
- Pipe a small, round, enclosed circle of potato about 2 inches wide on the prepared baking sheet (I used a silicone macaron baking mat with its circular guidelines, perfect for consistent piping) for the bottom layer of the Marquis Potato. Around the edge of the circle, pipe 3 layers tall to form a cavity in the center. Repeat with the remaining potato mixture to make about 20 Marquis Potatoes.
- Bake the piped potatoes in a 400˚F oven until set and golden, about 20 minutes. Rotate the pans around the 10 minute mark for even baking.
- Transfer the golden Marquis Potatoes to a serving dish and fill the cavities with desired sauce.
*If you do not have a piping bag or a star tip, you can make your own using a plastic bag. To make your own piping bag, cut one corner of a large plastic bag into a “W” shape. This will give the potatoes a similar appearance to piping with a star tip.
Are Marquis Potatoes gluten free?
Yes, this recipe does not contain gluten.
Make sure to check the listed ingredients if you substitute any part of this recipe for store-bought (such as the tomato sauce or any other filling you may use).
What to Serve with Marquis Potatoes
The little hollow in the center is perfect for holding savory fillings. I opted for the more traditional crushed tomato sauce to take advantage of summer tomatoes. You could also fill it with a gravy of some kind.
Looking for more Potato Recipes?
Try these ideas:
- Spanish Potato Salad
- Potato Pave with Bacon and Parmesan
- Krumplileves (Hungarian Potato Soup)
- Foil Pack Potatoes
- Irish Mashed Potatoes (Gluten Free)
- Gluten Free Au Gratin Potatoes
- Hutspot met Gehaktballen (Dutch Mashed Potatoes and Carrots with Meatballs)
Marquis Potatoes (Pommes Marquise) Recipe
- 1 1/2 pounds russet potatoes
- 4 egg yolks
- 4 tablespoons unsalted butter softened at room temperature
- 2 tablespoons heavy cream
- Salt, pepper, and freshly grated nutmeg to taste
- 2 tablespoons unsalted butter
- 1 small shallot peeled and thinly sliced
- 1 garlic clove minced
- 6 roma tomatoes diced
- 3 tablespoons finely chopped fresh parsley
- Salt and pepper to taste
- Additional fresh parsley for garnish
To make the Marquis Potatoes:
- Preheat oven to 400˚Line two baking sheets with parchment or a silicone liner.
- Peel the potatoes and cut into 1 inch pieces. Place in a saucepan and cover with water. Bring to a boil and simmer until the potatoes are tender, about 20 minutes. Drain and transfer the potatoes to a large bowl.
- Mash the potatoes until completely smooth using a potato ricer or masher. Fold in the egg yolks, one at a time, while the potatoes are still warm. Fold in the softened butter and cream. Season to taste with about 3/4 teaspoon salt and pinches of freshly ground black pepper and nutmeg.
- Transfer the creamy potatoes to a large piping bag fitted with a 1/2 inch star tip. Pipe a small round, enclosed circle of potato about 2 inches wide on the prepared baking sheet. Around the edge of the circle, pipe 3 layers tall, leaving a cavity in the center. Repeat with the remaining potato mixture to make about 20 Marquis Potatoes.
- Bake the potatoes in the preheated oven until the tops are golden, about 20 minutes, rotating the baking sheets around the 10 minute mark.
- Once golden, transfer the baked Marquis Potatoes to a serving platter using a spatula. Serve immediately with desired sauce.
To make the tomato sauce:
- In a large saucepan, melt the butter over medium heat.
- Add the sliced shallot and cook, stirring occasionally, until softened. Stir in the garlic and cook just until fragrant, 30 seconds to 1 minute.
- Add the chopped roma tomatoes and cook, stirring occasionally, until the tomatoes are starting to break down to create a sauce, but still holding some of their shape, 20-30 minutes. Stir in the chopped parsley and season to taste with salt and pepper.
- Spoon the sauce into the cavities of the cooked Marquis Potatoes and serve immediately.