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Duchess Potatoes



  • 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.


  1. Preheat oven to 400 degrees.
  2. Place peeled/diced potatoes into a large stove-top pot and cover with water and lots of salt.
  3. Boil potatoes on high for 15 minutes or until they are fork tender.
  4. Drain potatoes; mash potatoes with butter, half n half and slowly mash in the egg yolks.
  5. Add salt, pepper and nutmeg.
  6. Fold in cheddar cheese.
  7. 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.
  8. Pipe potatoes onto a cookie sheet covered with parchment or a non-stick baking mat.
  9. Cook for 20-30 minutes until they just start to turn brown. (I watch them carefully at the 20 minute mark.)
  10. Remove from oven and cool for 5 minutes.