Duchess Potatoes are one of the most elegant ways to serve mashed potatoes.  To make this recipe, the cooked potatoes are traditionally pushed through a potato ricer (like the one in the photo below) which removes all lumps and makes the potatoes very light and fluffy.  Alternatively, if you don’t have a potato ricer, a food mill could be used or the potatoes can be mashed really well with a potato masher but, with the potato masher, they won’t be quite as smooth and fluffy as when riced. Continue reading Decadent Duchess Potatoes →