Pommes de Terre Duchesse

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 2 pounds potatoes
  • salt
  • butter
  • 2 eggs
  • 2 egg yolks
  • freshly ground black pepper
  • freshly grated nutmeg


Peel potatoes and slice them thickly; cook them, covered, in simmering salted water until soft but not mushy. Drain well; return potatoes to pan and remove all moisture by shaking pan over heat until they are dry.

Rub potatoes through a fine sieve; add 2 to 4 tablespoons butter, beating with a wooden spoon until mixture is very smooth. Combine eggs and egg yolks, and beat gradually into potato mixture. Season to taste with salt, freshly ground black pepper and freshly grated nutmeg, and beat until mixture is Very fluffy.

If potatoes are to be used to garnish a meat, fish or vegetable dish, pipe mixture through a pastry tube to make a border; brush with butter and brown under the grill. Or pipe individual shapes with a pastry tube; brush with butter and brown under the grill.