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DUTCHESS POTATOES


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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


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