Label
All
0
Clear all filters

Pommes de Terre Duchesse

Rate this recipe

Appears in

By Robert Carrier

Published 1965

  • About

Ingredients

  • 2 pounds potatoes
  • salt
  • butter
  • 2 eggs

Method

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title