Seriously, look at these lovely little delightful Duchess Potatoes! Who wouldn’t want a couple of these on their plate? They almost look too pretty to eat.
On special occasions, my Mom used to make twice-baked potatoes which I thought was the most fancy way to eat potatoes. But once I had Duchess Potatoes I never wanted for another twice-baked potatoes.
With a piping or zip top bag and a frosting tip, I was amazed at how simple and easy there really are to make.
Duchess Potatoes are a great make-ahead for special occasions and your family and friends will be delighted. We usually stay in on New Year’s Eve, but you can bet these will be on our menu to ring in the New Year.
- 5 large russet potatoes (peeled and diced)
- 2 egg yolks
- 4 TBS butter (I use salted butter)
- 1/2 cup half n half
- 1/3 cup shredded cheddar cheese (optional)
- 1/4 tsp nutmeg
- Salt and pepper to taste.
- Preheat oven to 400 degrees.
- Place peeled/diced potatoes into a large stove-top pot and cover with water and lots of salt.
- Boil potatoes on high for 15 minutes or until they are fork tender.
- Drain potatoes; mash potatoes with butter, half n half and slowly mash in the egg yolks.
- Add salt, pepper and nutmeg.
- Fold in cheddar cheese.
- Place the mixture into a piping bag with a tip (you can also use a zip top bag by cutting off a small corner and using a decorative tips.
- Pipe potatoes onto a cookie sheet covered with parchment or a non-stick baking mat.
- Cook for 20-30 minutes until they just start to turn brown. (I watch them carefully at the 20 minute mark.)
- Remove from oven and cool for 5 minutes.