DUCHESS POTATOES

In a medium saucepan half full with water add ½ tsp sea salt after water is boiling, peel and wash potatoes and cut in quarters and boil until fork tender.

Then drain water from potatoes keeping in a jug to use later, mash potatoes, add melted butter, pressed garlic mix well together.

In a bowl add milk or cream and egg yolks, mix until blended, then add to mashed potato and continue mixing.

Add parmesan cheese, ½ tsp sea salt and pepper, continue mixing until thick and creamy.

You will need a decorated bag for potatoes with a large star tip, add potato to bag and line a cookie sheet with parchment paper.

Pipet equal amounts of mashed potatoes about ½ inch apart and 1½ in size, the same size as a small egg, giving it a nice swirl for look. 

Then bush the tops of the potatoes with butter or the whites from the eggs, what works for you.

Bake in a preheated 375ºF oven for 20 minutes or until golden brown, on middle rack.

Serve hot and you can make these in advance and rewarm them in the oven when ready for them, you can also freeze them after they are baked and cooled. 

Bonita’s Tips: Use veggie broth to make gravy, so tasty with gravy.

                       Or topped with more parmesan cheese.