Duchess Potatoes


Preparation info

  • Serves


    • Difficulty


Appears in

The Cook's Book of Everything

The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 850 g (1 lb 14 oz) floury potatoes, quartered
  • 2


  1. Boil the potato for 10 minutes, until just tender. Drain, then return the potatoes to the pan over very low heat for 1–2 minutes to dry out the potato. Transfer to a bowl and mash well.
  2. Beat together the eggs, cream, parmesan and nutmeg. Season well, then add to the potato and mash well. Cover and leave for 20 minutes.