Duchesse Potato

• 900 g/2 lbs unpeeled potatoes, preferably Golden Wonders or Kerrs Pinks
• 300 ml/

Scrub the potatoes well. Put them into a saucepan of cold water, add a good pinch of salt and bring to the boil. When the potatoes are about half cooked, 15 minutes approx. for ‘old potatoes’, strain off two-thirds of the water, replace the lid on the saucepan, put onto a gentle heat and allow the potatoes to steam until they are cooked.

Peel immediately by just pulling off the skins, s