Duchess Potatoes

Duchess Potatoes

These mashed potatoes are dressed for a party!

Prep Time



Total Time






medium boiling potatoes, (4 pounds), peeled and cut into large pieces
to 1 cup milk
cup butter or margarine, softened
teaspoon salt
teaspoon pepper
eggs, beaten
Butter or margarine, melted
  1. Heat 1 inch water (salted if desired) to boiling in Dutch oven; add potatoes. Cover and heat to boiling. Cook 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.
  2. Heat oven to 425°F. Grease cookie sheet.
  3. Mash potatoes until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Beat in 1/2 cup butter, the salt and pepper vigorously until potatoes are light and fluffy. Beat in eggs until blended.
  4. Drop potato mixture by spoonfuls into mounds onto cookie sheet. Or place mixture in decorating bag with star tip; form rosettes on cookie sheet.
  5. Brush with melted butter. Bake about 15 minutes or until light brown.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You’ll want to make plenty of these buttery potatoes so you have leftovers for potato pancakes!
Do-Ahead Tip
To make ahead, prepare through step 4. Cover and refrigerate up to 24 hours. When ready to bake, continue with step 5.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 215
    • (Calories from Fat 80 ),
  • Total Fat 10 g
    • (Saturated Fat 6 g,),
  • Cholesterol 90 mg;
  • Sodium 180 mg;
  • Total Carbohydrate 28 g
    • (Dietary Fiber 2 g,
  • Protein 5 g;
Percent Daily Value*:
    • 2 Starch;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.