Duchess Potatoes

Duchess Potatoes

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  • Prep Time


  • Total Time


  • Servings



  • 3

    pounds Yukon gold or russet

  • potatoes, peeled and quartered

  • 3

    cloves garlic, halved

  • ¼

    cup butter

  • ¼ to ½

    teaspoon freshly grated nutmeg

  • or ⅛ teaspoon ground nutmeg

  • Seasoned salt or regular salt

  • Ground white pepper or black pepper

  • 2 to 4

    tablespoons milk

  • 2


  • ½

    cup grated Romano, Asiago, or

  • Parmesan cheese

  • 2

    tablespoons butter, melted

  • Freshly grated nutmeg (optional)


1. In a large saucepan cook potatoes and garlic, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender; drain. Grease a 15x10x1-inch baking pan; set aside. 2. In a large bowl mash potatoes and garlic with a potato masher or beat with an electric mixer on low speed. Add the 1/4 cup butter and the % teaspoon nutmeg. Season to taste with seasoned salt and white pepper. Gradually beat in enough milk to make mixture light and fluffy. Cool slightly. Beat in eggs and cheese with an electric mixer on low speed. 3• Preheat oven to 450°F. Using a pastry bag fitted with a large star tip, pipe potatoes into eight mounds on prepared baking pan. (Or spoon eight mounds onto baking pan.) 4• Drizzle mounds with the 2 tablespoons melted butter. If desired, sprinkle with additional nutmeg. Bake for 10 to 12 minutes or until light brown. MAKE-AHEAD DIRECTIONS: Prepare as directed through Step 3. Cover with plastic wrap. Chill for up to 4 hours. Drizzle with the 2 tablespoons melted butter. Bake about 20 minutes.


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