Potatoes Duchesse

6 med potatoes (about 2 pounds), peeled and cut up.
4 T butter
2 egg yolks, beaten
1/4 tsp salt, or to taste
1/4 milk, more or less as needed

Boil potatoes until tender, drain well. Mash, beat or pass potatoes through a ricer until no lumps remain. Add butter, egg yolks, salt, and some milk, beat until smooth, adding enough milk to make creamy but not thin.
Turn into pastry bag fitted with star tip. Press out into 6 rosettes onto greased baking sheet (or parchment) (if no pastry bag is available, make 6 mounds of the mixture and use the top of a knife or spoon to press each mound into a pleasing pattern).
Brush potatoes with melted butter or spray with PAM.
Bake at 400 for 20-25 minutes or 350 for 30-35 minutes until golden brown.
6 servings.


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