[4] The phrase à la duchesse became an appellation in French cuisine for any dish incorporating a mashed potato/egg yolk mixture.

[5] In her 1896 cookbook, Fannie Farmer described the creative potential of duchess potatoes, writing: "Shape, using pastry bag and tube, in form of baskets, pyramids, crowns, leaves, roses, etc.

[8] During the Great Depression, the U.S. federal government cooperated with a dozen state agricultural agencies to improve potato breeding.

[13] When Mohammad Reza Pahlavi, the Shah of Iran, visited Washington, D.C., in April 1962, he hosted a six-course dinner for President John F. Kennedy at the Iranian embassy.

[14] In June 1966, King Faisal of Saudi Arabia visited Washington, D.C. President Lyndon Johnson hosted a state dinner at the White House, and the menu included filet of sole almondine, roast sirloin and duchess potatoes.