Back to Pretty Duchess Potatoes

Print Options


Card Sizes

Pretty Duchess Potatoes Recipe

Pretty Duchess Potatoes Recipe

Great comfort-food flavor—and in such an attractive package! —Taste of Home Test Kitchen
TOTAL TIME: Prep: 35 min. Bake: 20 min. YIELD:6 servings


  • 2 pounds russet potatoes, peeled and quartered
  • 3 egg yolks
  • 3 tablespoons fat-free milk
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 egg, lightly beaten


  • 1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until tender. Drain. Over very low heat, stir potatoes 1-2 minutes or until steam has evaporated. Remove from heat.
  • 2. Preheat oven to 400°. Press through a potato ricer or strainer into a large bowl. Stir in the egg yolks, milk, butter, salt, pepper and nutmeg.
  • 3. Using a pastry bag or heavy-duty resealable plastic bag and a large star tip, pipe potatoes into six mounds on a parchment paper-lined baking sheet. Brush with beaten egg. Bake 20-25 minutes or until golden brown. Yield: 6 servings.

Nutritional Facts

1 serving equals 158 calories, 7 g fat (3 g saturated fat), 134 mg cholesterol, 437 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.