Alma Lach

Pommes de Terre Duchesse

Duchesse Potatoes

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

When puréed or riced potatoes are made with eggs instead of milk, they are called Duchesse potatoes. Eggs give potatoes strength and lightness that cause them to puff. They make an attractive garnish to casseroles and meat platters.

Ingredients

  • 6 large red potatoes
  • 1 teaspoon salt
  • 1 teaspoon sugar</

Method

  1. Peel potatoes. Cut each into quarters. Put on to cook in water seasoned with salt, sugar, and a chunk of butter. Boil until potatoes are done. Drain and dry off. Shake pan to be sure the potatoes are completely dry.
  2. Press through a food mill or put through a potato ricer. There should be about 6