Quenelles of Potatoes

Versatility is the word here. These little quenelles are excellent in soups or stews, as an accompaniment for meat or just on their own, with perhaps a dusting of cheese.


  • 4 large potatoes
  • 2 oz (50 g) butter
  • ¼ pint (150 ml) double cream
  • Grated nutmeg
  • Sea salt and freshly ground black pepper
  • 2 egg yolks
  • 1 egg white, whipped to a stiff froth


Bake the potatoes until tender. Scoop out the centres and rub through a sieve. Put the sieved potato into a pan with the butter, cream and seasoning. Stir over a brisk heat until the mixture amalgamates and does not stick to the pan.

Remove from the heat, cool a little and then add the egg yolks and the whipped egg white. Shape into the size you want and poach for 5 minutes or so in boiling water with a little salt added. Drain and serve.

‘They had only recently done away with the cubicles, too, in which you could have your chop, prime chump, with a floury potato, without seeing your neighbours, like a gentleman.’

From The Forsyte Saga by John Galsworthy, 1922.