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Duchess Potatoes

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  • Prep 15 min
  • Total 55 min
  • Servings 12
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These mashed potatoes are dressed for a party!
By Betty Crocker Kitchens
Updated Nov 16, 2005
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Ingredients

  • 12 medium boiling potatoes, (4 pounds), peeled and cut into large pieces
  • 2/3 to 1 cup milk
  • 1/2 cup butter or margarine, softened
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 eggs, beaten
  • Butter or margarine, melted

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You’ll want to make plenty of these buttery potatoes so you have leftovers for potato pancakes!
  • tip 2
    To make ahead, prepare through step 4. Cover and refrigerate up to 24 hours. When ready to bake, continue with step 5.

Nutrition

215 Calories, 10 g Total Fat, 5 g Protein, 28 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
215
Calories from Fat
80
Total Fat
10 g
Saturated Fat
6 g
Cholesterol
90 mg
Sodium
180 mg
Potassium
490 mg
Total Carbohydrate
28 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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