Duchess Potatoes

Wow, do I have a winning recipe for you!  This is another Baking Bites recipe (most of the ones I share are from there it seems), and I am so, so, so excited I finally tried this one out!  I made this like two weeks ago and am just now posting about it, but I promise you its worth it!

The recipe pretty much has you make mashed potatoes, so if you have a favorite recipe I'm sure you could use that (although I do recommend following this through!).  All I did to modify this was add some garlic powder and cajun seasoning, and after playing around with star tip sizes, I found one that worked for me.  My tip for you: make sure your potatoes are mashed very thoroughly and with as little lumps as possible… its a pain in the arse having the tip clog over and over.  Thats my fault, though.

The potatoes were very delicious and a really cute presentation (they look much better in person than they do in my pics - I suck at photography).  Everyone absolutely loved them, and in fact, both Lances ended up feeling sick after dinner because they just kept eating them until they were ready to burst.  This absolutely will be my new Thanksgiving staple, so I urge you to give these a shot!

Duchess Potatoes
Serves 8

2 pounds baking potatoes
½ cup butter, plus additional for topping
salt and pepper, to taste
1 large egg


1.  Preheat oven to 400˚. Line a baking sheet with parchment paper

2.  Peel and quarter potatoes and place in a large pot of boiling water. Cook until fork tender (time will vary by size of the potatoes). Drain and transfer to a large bowl.

3.  Add butter and seasonings and mash potatoes well. Allow mixture to cool for 10-15 minutes, until potatoes are not hot to the touch, then mash in the egg until potatoes are smooth.

4.  Transfer potatoes to a piping bag fitted with a large star tip. Pipe potatoes onto baking sheet to form swirling peaks (about 2-inches across). Brush gently with additional melted butter.

5.  Bake for 15-20 minutes, or until golden brown.  Serve hot.