Total Time
50mins
Prep 30 mins
Cook 20 mins

These are the best Duchess potatoes you will ever have, I developed this recipe, you will love these! They are a must with prime rib roast or roast pork dinner! Use only russet potatoes for this, and only butter not margarine! If you do not have a pastry bag, just drop 12 mounds onto baking sheet and swirl with a spoon to create a desired pattern.

Ingredients Nutrition

Directions

  1. Cook the potatoes in boiling water until fork-tender (about 25 minutes) drain and place in a large mixing bowl.
  2. Cool the potatoes for about 20 minutes at room temperature.
  3. Add in eggs and 7 tablespoons melted butter, pinch dill, pinch garlic powder, salt, pepper and parmesan cheese; add in 3 tablespoons cream adding in more to achieve desired consistency (you might use up to 7 tablespoons cream).
  4. Season with more salt and pepper if needed to taste.
  5. Spoon the potato mixture into a pastry bag fitted with a large star tip.
  6. Pipe the mixture into 12 mounds onto a large greased baking sheet/s.
  7. Melt the 1/3-1/2 cup butter and drizzle over the potatoes.
  8. Sprinkle a very small amount of paprika over each mound (this is only optional).
  9. Set oven to 400°F.
  10. Bake for about 18-20 minutes or until golden brown.
  11. Delicious!
Most Helpful

Very good! I omitted the dill and quadrupled the parm. They freeze beautifully, and all I have served them to loved them. Plus, fun to make!

5 5

This was delicious, I sized it down to 4.5 serves (using 1 egg) and it served 4 of us very adequately. I did put a sprinkle of grated parmesan on the top of each mound (no piping bag) before drizzling with butter. My only mistake was I forgot to add the cream (so was a little dry - my fault). Enjoyed and DH has asked for it to be served again with cream. Made for 123 Hit Wonders 2007C. Thank you Kittencal for another winner.

5 5

These were so light and delicate~ tasted just awesome. Ended up blowing my WW points for the day. I didn't have a bag to pipe them with so i gently spooned them onto my baking stone. Just excellent. I used a pastry brush to gently add the last bit of butter, didn't need quite as much that way. The only thing, and it wasn't stated in the recipe, I mashed the potatoes instead of ricing them which I should have done, it really didn't matter though~ they still tasted excellent when I was on my third one! Yikes!