Duchess potatoes

Duchess potatoes

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The royalty of mashed potatoes – duchess potatoes are so elegant to serve and simply melt in your mouth!

  • Recipe servesMakes 18 individual
  • Preparation time25 minutes
  • Cooking time40 minutes


  • 1 kg soft cooking potatoes, peeled and cubed
  • 65 ml cream
  • 1 KNORR Vegetable Stock Pot
  • 30 ml margarine
  • 3 egg yolks
  • Extra melted margarine for brushing


  • Preheat oven to 200C and line a baking tray with grease proof baking paper
  • Place cubed potatoes into a pot of cold water and bring to the boil then allow to cook for about 15 minutes or until tender
  • Drain then return to the pot
  • In a separate pot heat the cream and KNORR Vegetable Stock Pot
  • Add this to the cooked potatoes and whisk with an electric handheld beater until smooth
  • Stir in the margarine and the egg yolks
  • Place the mixture into a piping bag fitted with a large star point nozzle
  • Pipe rosettes onto the baking paper then bake in the oven for 20 minutes or until turning golden brown on the edges
  • Tip – add freshly chopped herbs to your potato mixture if desired. These can prepared in advance and then placed in the oven to crisp up before serving!