The Duchess’s Potatoes

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 2 lb. (1 k.) potatoes
  • 2 oz. (60


Peel and boil the potatoes. Drain and put through a fine moulin or blender. Put the butter and milk into a saucepan and heat, add the sieved potato and stir it until it is hot and creamy. Remove from the heat, add the beaten eggs and beat or blend well. Butter a flat oven tray well; place the potato mixture on the tray in tablespoonfuls, working each up to a high point. Put into a moderate oven