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12 Months of Recipes

December: Broccoli + Pomegranates

11 Pipers Piping: Piped Duchess Potatoes

Prep Time: 10 minutes | Cooking Time: 10 minutes | Ready In: 20 minutes

11 Pipers Piping: Piped Duchess Potatoes

2 lbs russet/baking potatoes

salt and pepper, to taste

1/2 cup butter, plus additional for topping

1 large egg

Equipment: baking sheet, parchment paper, peeler, fork, large bowl, piping bag (or plastic bag)


Preheat oven to 400F, then line a baking sheet with parchment paper.


Peel and quarter potatoes and place in a large pot of boiling water.


Cook until they are tender; drain the water and transfer to a large bowl.


Add butter and seasonings and mash potatoes well. Cool for 10 minutes, until potatoes are not hot to the touch, then mash the egg into the mixture until the potatoes are smooth.


Transfer potatoes to a piping bag fitted with a large star tip — or into a plastic bag with the corner cut out.


Pipe potatoes onto baking sheet to form swirling peaks (about 2-inches across), and brush with the additional melted butter.


Bake for 15-20 minutes, or until golden brown and serve hot.