Duchess Baby Russets Recipe

We’re big fans of blank canvases. In the culinary world, there are few things that can match the creative possibilities of potatoes. However, sometimes it helps to have tools ready ahead of time. Without a doubt, the “easy creations” line from Wilcox Fresh is one of our favorites, as it works as a great starting point for many meals. Try using this recipe for a sophisticated, crowd-pleasing dish or as inspiration for your own creation!

Serves: 12|Prep: 30 minutes|Cook: 16 minutes|Total: 46 minutes |Provided by Wilcox Fresh


  • 1 - Easy Creations Baby Idaho Russets
  • 1 - Easy Creations Garlic Parsley Seasoning Packet
  • 4 - Egg Yolks
  • 3 - Tbsp Half & Half
  • 4 - Tbsp Butter- Divided
  • 2-3 Cloves of Garlic


  1. Preheat oven to 425°F.
  2. Peel and dice potatoes.
  3. Add potatoes to large pot filled with cold water. Bring to a boil under medium-high heat and cook until tender (roughly 15-20 minutes).
  4. Drain water and set potatoes aside.
  5. Melt butter in a small saucepan. Add garlic to your preference and sauté for 1-2 minutes. Remove from heat and add half & half.
  6. Mash potatoes in a mixing bowl. Mix in seasoning packet and garlic mixture.
  7. Let mixture cool for 5 minutes and stir in egg yolks one at a time.

    Pro Tip: If you’re having trouble with a runny consistency, allow the mixture to cool before adding more yolks. If it’s too thick, slowly add more half and half.
  8. Line a baking sheet with parchment paper and place the mixture into a piping bag. Pipe 12 evenly spaced mounds onto the paper.
  9. Bake for 16-19 minutes or until edges are golden brown.
  10. Serve and enjoy!