Dilled Duchess Potatoes Recipe
Dilled Duchess Potatoes Recipe photo by Taste of Home
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Dilled Duchess Potatoes Recipe

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When you want to impress dinner guests with a splendid dish, these eye-catching potatoes from our Test Kitchen fill the bill. The appealing flavor of dill really shines through.
TOTAL TIME: Prep: 45 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 20 min.
MAKES: 12 servings


  • 9 medium baking potatoes (about 3 pounds), peeled and quartered
  • 3 eggs
  • 3/4 cup butter, softened, divided
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 to 6 tablespoons milk

Nutritional Facts

1 each: 187 calories, 13g fat (8g saturated fat), 84mg cholesterol, 430mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 3g protein.


  1. Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain.
  2. In a large bowl, mash potatoes. Beat in the eggs, 6 tablespoons of butter, dill, salt, pepper and enough milk to achieve a light fluffy consistency.
  3. Using a pastry bag or heavy-duty resealable plastic bag and a large star tip, pipe potatoes into 12 mounds on two greased baking sheets. Melt remaining butter; drizzle over potatoes. Bake at 400° for 20 minutes or until golden brown. Yield: 12 servings.
Originally published as Dilled Duchess Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p77

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AfterAgnesDowner User ID: 7584816 239170
Reviewed Dec. 11, 2015

"Love this. Its delicious"

Miss_Fiona User ID: 6491166 38802
Reviewed Jan. 27, 2012

"This was a big hit for my mum birthday. Family love it. It add a little more class than just having mashed potatoes in a bowl. I would recommend not to use all the salt since I double the recipe and the salt was a bit too much. I would recommend to half the butter and half the salt for a healthier sidedish. I add all the ingredients together. I didn't read about the butter at the end and it still turn out great. Plus, mashing the potatoes when they are very hot, is so much easier and give it more of a smooth texture. Also, I put a little piece of very hot red pepper at the top. It didn't burn the taste buds but you can taste the little spicyness and it look pretty too. I wonder if I can upload my picture?"

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