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Dilled Duchess Potatoes

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


  • 9 medium baking potatoes (about 3 pounds), peeled and quartered
  • 3 large 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


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