Multi-Toned Pommes Duchesse

Stop deciding between this or that potato and combine russet, sweet and purple potatoes into a savory rainbow treat.


  • 1 russet potato
  • 1 orange sweet potato
  • 1 large purple sweet potato
  • 6 tablespoons butter, divided into 3
  • 6 tablespoons cream, divided into 3
  • 3 egg yolks, divided into 3
  • Salt, to taste
  • Nutmeg, to taste
  • 12 tablespoons Gruyere, shredded
  • Parmigiano-Reggiano
  • Chives, sliced
  • Bacon, crumbled


  1. Preheat oven to 400 degrees. Wash each potato, then prick with a fork and wrap each in aluminum foil.
  2. Place potatoes in oven. Check sweet potatoes after about 40 minutes, and check the russet after an hour.
  3. Carefully remove potatoes and cool slightly. While the potatoes are still hot, split them lengthwise. Scoop out the inside of potatoes, leaving a 1/4-inch rim around to maintain the shape of the potato.
  4. Using a potato masher or a ricer, mash each type of potato in a separate bowl. To each bowl, add divided butter, cream and egg yolk, and mix to combine. Season with salt and nutmeg.
  5. Lay a 12-inch sheet of plastic wrap on a work surface with the wide side facing you. Evenly spread the purple mashed potato, then the orange on top, taking care not to mix the colors together, then add the white. Roll the bottom up and over to meet the other side and twist to form a round roll. Cut one side of the plastic twist just below opening. Place the tube in a large pastry bag with a closed star tip.
  6. Sprinkle 1 tablespoon of shredded Gruyere into the bottom of each potato skin.
  7. Pipe heaping mounds of the mashed potatoes into each shell. Finely grate some Parmigiano over the top, and bake again for 20 minutes, until the edges just begin to brown. Garnish with chives and bacon before serving.