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Duchess Potatoes

Total Time

Prep: 35 min. Bake: 20 min.


4 servings

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.
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  • 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.

Nutrition Facts

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

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