Duchesse Potato

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About


  • 900 g/2 lbs unpeeled potatoes, preferably Golden Wonders or Kerrs Pinks
  • 300 ml/½ pint/10 fl ozs creamy milk
  • 1–2 egg yolks or 1 whole egg and 1 egg yolk
  • 30–55 g/1–2 ozs/¼-½ stick butter


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, so you have as little waste as possible; mash while hot. (If you have a large quantity, put the potatoes into the bowl of a food mixer and beat with the spade.)

While the potatoes are being peeled, bring about 300 ml/½ pint of milk to the boil. Beat the eggs into the hot mashed potatoes, and add enough boiling creamy milk to mix to a soft light consistency suitable for piping; then beat in the butter, the amount depending on how rich you like your potatoes. Taste and season with salt and freshly-ground pepper.