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Duchess Potatoes

 Duchess Potatoes
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.
4 ServingsPrep: 35 min. Bake: 20 min.


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


  • 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.