Duchess Potatoes

Preparation info

  • 6

    • Difficulty


    • Ready in

      15 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. old potatoes
  • 1 oz. butter or margarine
  • cream or top of milk
  • 2 yolks or 1 whole egg
  • salt and pepper
  • grated nutmeg


Prepare and cook the potatoes as for Boiled Potatoes. Put through a sieve. Mash with the fat, beaten egg and sufficient cream to give a smooth mixture, which stands up in soft peaks when drawn up with the wooden spoon. Season well and add grated nutmeg. Pipe through a star vegetable pipe, on to a greased baking-sheet. Sprinkle with a little beaten egg and bake in a hot oven (400° F., Gas 6), until crisp and brown. Serve in a hot uncovered dish.