300g (10½oz) potatoes, preferably Desirée or King Edward
salt
about 150ml (scant ⅔ cup) milk
40g (2½ tbsp) butter
2 tbsp snipped soft herbs (parsley, chervil, chives)
roast chicken or pork pan juices, skimmed
Peel the potatoes, cut into pieces and place in a pan. Cover with cold water, add a pinch of salt, and cook at a gentle boil for about 20 minutes until tender when pierced with a knife tip. Drain the potatoes and rub through a mouli or sieve into a saucepan.
Bring the milk to the boil. Place the potatoes over a low heat and, with a wooden spoon, mix in the butter, then the boiling milk. Season to taste with salt.
Warm the poached eggs in boiling water for 30 seconds, drain well and roll them in the snipped herbs.
Divide the potato between 4 deep plates and make a well in the centre with the back of a spoon. Put a poached egg in each well and pour the warm chicken or pork juices round the eggs and all round the potatoes. Serve immediately.