Duchesse Potato

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About


  • 2 lb (900 g) unpeeled ‘old’ potatoes, e.g. Golden Wonders or Kerrs Pinks
  • ½ pint (300 ml/10 fl ozs) creamy milk
  • 1–2 egg yolks or 1 whole egg and 1 egg yolk (preferably free-range)
  • 1–2 ozs (30–55 g/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 (see note). (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 approx. ½ pint (300 ml) 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.