Food Program Post
Duchess Potatoes
Duchess Potatoes

Yield: 10-12 Servings

Equipment Needed:

  • Large Mixing Bowl
  • Piping Bag w/ Star Tip
  • Potato Masher
  • Knife
  • Cutting Board
  • Large Pot of Boiling Water
  • Teaspoons and Tablespoons
  • Oven Set to 400ᵒF


  • 3 lbs russet potatoes, peeled and quartered
  • 1 tbsp salt
  • 2 large eggs (3 medium eggs)
  • 1 tbsp ground black pepper
  • 7 tablespoons melted butter or margarine
  • 3-7 tbsp cream (18% table cream works best)
  • 2 tsp dried dill
  • Grated Parmesan cheese
  • 2 tsp ground nutmeg
  • Smoked Paprika


  1. Cook the potatoes in boiling water until fork-tender (about 25 minutes); drain and place in a large mixing bowl.
  2. Using your hands, separate the egg yolks from the whites, keeping only the yolks.
  3. Cool the potatoes for about 20 minutes at room temperature.
  4. Add in egg yolks and 7 tablespoons melted butter, dill, nutmeg, salt, and add in 3 tablespoons cream adding in more to achieve desired consistency (you might use up to 7 tablespoons cream).
  5. Season with more salt and pepper if needed to taste.
  6. Spoon the potato mixture into a pastry bag fitted with a large star tip.
  7. Pipe the mixture into 12 mounds onto a large greased baking sheet(s).
  8. Melt the 1/3-1/2 cup butter and drizzle over the potatoes.
  9. Sprinkle a very small amount of paprika over each mound
  10. Set oven to 400°F.
  11. Bake for about 18-20 minutes or until golden brown.
  12. Top with grated Parmesan cheese and serve.
Powered by Finalsite