Total Time
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


  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!

Ants36 January 14, 2013

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.

I'mPat September 29, 2007

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!

Food Snob ;) February 02, 2007