Duchesse Potato

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 900 g unpeekd ‘old’, floury potatoes
  • salt
  • 300 ml creamy milk
  • 1–2 egg yolks or 1 whole egg and 1 egg yolk, preferably free-range
  • 30–55 g butter
  • freshly ground pepper


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