Recipe by Norene Gilletz

Duchesse Potato Mounds with Mushrooms

add or remove this to/from your favorites
Parve Parve
Easy Easy
12 Servings


- Egg
1 Hour, 30 Minutes

No Diets specified

These are sure to be a hit at your Seder table! Try using various exotic mushrooms, such as shiitake and portobello.



  • 10–12 (about 4 pounds) large potatoes, peeled and cut up

  • 2 eggs plus 2 egg whites

  • 1/2 cup chicken or vegetable broth (approximately), such as Manischewitz

  • 1 tablespoon Gefen Extra-Virgin Olive Oil

  • salt, to taste

  • pepper, to taste

Mushroom Filling

  • 3 cups mushrooms, coarsely chopped

  • 2 onions, coarsely chopped

  • 1 tablespoon additional Gefen Olive Oil

  • 1/2 teaspoon dried thyme

  • paprika, to garnish


Make the Potato Mixture


Cook the potatoes in lightly salted water until tender, about 15–20 minutes. Drain well. Transfer the potatoes into a pan and cook on high heat for a minute to evaporate any excess moisture.


Mash the potatoes until smooth. Add the eggs, egg whites and just enough broth to moisten the mixture. (The amount of broth necessary will depend on the size of potatoes and how dry they are when you mash them.) Beat well. Add one tablespoon of oil and season with salt and pepper. The mixture should be firm enough to pipe through a pastry bag.

Make the Mushroom Filling


In a nonstick skillet, sauté the mushrooms and onions in the oil on medium-high heat until nicely browned, about 8–10 minutes. If necessary, add a little broth to prevent sticking or burning. Season with salt, pepper and thyme.

Shape and Bake


Line a baking sheet with foil and spray with nonstick spray (or line the pan with parchment paper).


Transfer the potato mixture into a large pastry bag fitted with a large star tube. Pipe the potatoes into mounds onto the prepared baking sheet, leaving a two-inch opening in the center of each mound. Spoon in some of the mushroom filling and sprinkle lightly with paprika. (This part can be prepared ahead of time, keeping the prepared potatoes in the refrigerator until you are ready to bake them.)


Bake, uncovered, in an oven preheated to 400 degrees Fahrenheit for 20 minutes, until golden.


Layered Potatoes and Mushrooms: Instead of piping the potato mixture through a pastry bag, spread half of the potatoes in a sprayed, oblong casserole, and cover them evenly with the mushroom filling. Top with the remaining potato mixture and sprinkle with paprika and 1/4 cup of lightly seasoned matzoh meal. Bake uncovered at 400 degrees Fahrenheit for 30 minutes, until golden. Duchesse Potatoes with Almonds: Follow the basic recipe for Duchesse Potatoes with Mushrooms, but omit the mushroom filling. Instead of filling the potato mounds with the mushroom filling, insert a few sliced or slivered almonds partway into each mound. Sprinkle lightly with paprika. Bake uncovered at 400 degrees Fahrenheit for 20 minutes.
Duchesse Potato Mounds with Mushrooms

Please log in to rate


Notify of
Inline Feedbacks
View all comments