DUTCHESS POTATOES
Why I Love This Recipe
If you don't mind a little fuss these are elegant looking on a plate and will impress whomever you serve it to. They are a bit more work but can be made ahead and just baked before serving. I use a large decorating tip and an icing bag to pipe these like soft ice cream in a swirl. The oven crisps them and the edges get browned like a meringue.
Ingredients You'll Need
2 cups hot mashed potatoes
1 tbsp. butter
1 beaten egg yolk
Salt and pepper
1 tbsp. butter, melted
Directions
If you don't mind a little fuss these are elegant looking on a plate and will impress whomever you serve it to. They are a bit more work but can be made ahead and just baked before serving. I use a large decorating tip and an icing bag to pipe these like soft ice cream in a swirl. The oven crisps them and the edges get browned like a meringue.
DUTCHESS POTATOES
2 cups hot mashed potatoes
1 tbsp. butter
1 beaten egg yolk
Salt and pepper
1 tbsp. butter, melted
To potatoes, add 1 tablespoon butter, egg yolk and salt and pepper to taste.
Mix well.
Push mounds from large spoon onto greased baking dish.
Drizzle with melted butter.
Bake 450 degrees 10-12 minutes.
4-6 servings.
Marlene
