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To prepare the Duchess potatoes, Escoffier's recipe calls for russet potatoes, butter, eggs, and seasoning. The potatoes are boiled and then dried in an oven before being passed through a strainer to achieve a creamy texture. Once mixed with the other ingredients, they can be shaped into impressive mounds and baked until golden—creating a side dish that balances richness and elegance. Though somewhat drier than traditional mashed potatoes, these potatoes are delightful when paired with a fattier meat dish.