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[BigDave83]

I would maybe brush them with Bacon Oil and hit with some Par cheese.

[Kristin Meredith]

They may have done better with an egg wash.  I think I should have left them in the oven another 5 minutes, but the meat was ready and it was the star of the show.

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[yorkdude]

Oh yum, those look really good.

[hughver]

It looks like all of your fancy decorating collapsed during cooking but they still look good, maybe a little less liquid in the mix would have solved that problem. More importantly, how did they taste?   

[Kristin Meredith]

I actually think the cream added too much misture and collapsed them a bit.  Butter or egg wash may have been a better route.  They were good, but I did not taste a lot of difference between them and mashed. Bent suggested adding cheese.  What did you think of yours?

[hughver]

The recipe that I used called for white cheddar cheese, I used yellow sharp since that's all I had. The taste and consistency were very good and somewhat different than your typical mashed potatoes. When I make it this weekend, I'll probably increase the amount of white pepper, slightly reduce the amount of white cheese and add a little extra cream to compensate for the reduced cheese. This is the recipe that I used:  https://www.aspicyperspective.com/perfect-duchess-potatoes/

[KeithG]

Kristen,
In the future you could use a food mill, if you have one, and get a smoother potato. I’m still using the one my mother got for a wedding present in 1938!