Pommes de Terre Duchesse

Appears in

By Robert Carrier

Published 1965

  • About


  • 2 pounds potatoes
  • salt
  • butter
  • 2 eggs


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