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Duchesse Potato

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By Darina Allen

Posted July 23rd, 2007

This article is reprinted with permission from A Simply Delicious Irish Christmas, by Darina Allen, (1998, Pelican Publishing Company)

A Simply Delicious Irish Christmas

Servings:	4
Author Notes:	These potatoes can be served as a side dish, or as a topping for Darina's St. Stephen's Day Pie recipe.
Ingredients:	2 pounds unpeeled potatoes 1/2 pint whole milk 1-2 egg yolks OR 1 whole egg and 1 egg yolk 1/4 - 1/2 stick butter
Instructions:	Scrub potatoes well and put in a saucepan of cold water. Add a good pinch of salt and bring to a boil and cover. When the potatoes are about 1/2 cooked (about 15 minutes), strain off 2/3 of the water, replace lid and reduce heat so potatoes gently steam until fully cooked. Drain and peel immediately by simply pulling off the skins. Mash while hot (see next paragraph). While potatoes are being peeled, bring milk to a simmer. Beat eggs into hot mashed potatoes and add enough hot milk to mix to a light consistency, suitable for piping. Beat in butter and season with salt and pepper. Notes and Tips: If potatoes are not peeled and mashed while hot and if hot milk is not added immediately, the Duchesse Potato will be lumpy and gluey. If you only have eggs whites, this recipe will still work well.