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.
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.
Press through a food mill or put through a potato ricer. There should be about 6