1950’s Eisenhower White House Era Menu – Side Dish

     Duchess Potatoes frequently appeared on the White House menus I examined when I did research at the Eisenhower Library. Francois Rvsavy, the White House chef, also refers to them in his cookbook, White House Chef.

     While they sound “fancy,” they are actually simple to prepare and can be made ahead of time and then refrigerated or frozen. Try adding grated cheese or herbs (parsley, chives, dill) as you mash the potatoes, or you could even sprinkle them with finely chopped cooked bacon before serving.

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Duchess Potatoes   Serves 4 to 6

5 or 6 medium potatoes, cooked and drained

½ stick (1/4 cup) softened butter

Salt

White pepper

2 egg yolks, slightly beaten

1/3 cup half-and-half

1 egg, beaten

About 2 tablespoons water

1.     Mash hot cooked potatoes with butter, salt, pepper, egg yolks, and half-and-half. Beat until light and fluffy.

2.     Pipe or spoon onto greased baking sheets in serving-size mounds and refrigerate until ready to bake. Or, freeze until solid, then package in food storage bags or containers; store in freezer.

3.     When ready to bake: Mix one beaten egg with water; brush potato mounds with beaten egg mixture. Bake at 425° for 8 to 10 minutes, or until potatoes are browned and cooked through.


(Baking Frozen potatoes: Place frozen potato mounds on a lightly greased baking sheet and follow directions for baking as listed above.)