Duchess Potatoes Recipe

4.5 2 2
Duchess Potatoes Recipe
Duchess Potatoes Recipe photo by Taste of Home
Publisher Photo

Duchess Potatoes Recipe

Read Reviews
4.5 2 2
Publisher Photo
Although they might sound fussy to fix, these spuds are really a cinch from start to finish, according to the CT kitchen staff. All you need to do is mash the potatoes, pipe the mixture into fun designs using cake-decorating tools, then bake.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min.

Ingredients

  • 3 medium potatoes, peeled and quartered
  • 4 tablespoons butter, divided
  • 1 to 2 tablespoons milk
  • 1 egg
  • 1 teaspoon minced chives

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Transfer to a bowl; add 2 tablespoons butter and milk. Beat on low just until smooth; cool slightly. Add egg and chives; beat on low until fluffy.
Cut a small hole in the corner of a pastry or plastic bag; insert #8b open star pastry tip. Fill the bag with potato mixture. Pipe potatoes into four rosettes on a greased baking sheet.
In a saucepan, melt remaining butter. Drizzle over potatoes. Bake at 350° for 20-25 minutes or until heated through. Yield: 4 servings.
Originally published as Duchess Potatoes in Country Woman November/December 1997, p10

Nutritional Facts

1 each: 197 calories, 13g fat (8g saturated fat), 84mg cholesterol, 137mg sodium, 18g carbohydrate (1g sugars, 2g fiber), 3g protein.

  • 3 medium potatoes, peeled and quartered
  • 4 tablespoons butter, divided
  • 1 to 2 tablespoons milk
  • 1 egg
  • 1 teaspoon minced chives
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
  2. Transfer to a bowl; add 2 tablespoons butter and milk. Beat on low just until smooth; cool slightly. Add egg and chives; beat on low until fluffy.
  3. Cut a small hole in the corner of a pastry or plastic bag; insert #8b open star pastry tip. Fill the bag with potato mixture. Pipe potatoes into four rosettes on a greased baking sheet.
  4. In a saucepan, melt remaining butter. Drizzle over potatoes. Bake at 350° for 20-25 minutes or until heated through. Yield: 4 servings.
Originally published as Duchess Potatoes in Country Woman November/December 1997, p10

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDuchess Potatoes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
emilyjennings User ID: 1755784 15971
Reviewed Apr. 24, 2012

"I couldn't believe how easy these were! And so versatile...I added some minced garlic and a little cheese and they were yummy and beautiful! It made so many that I froze the extra rosettes for another time. My husband was very impressed :)"

MY REVIEW
bullwink User ID: 2691042 51327
Reviewed Feb. 19, 2010

"Made these for something a little different instead of everyday mashed potatoes! Really easy! Turns a simple dinner into something a little extra special!!"

Loading Image