Duchess Potatoes
[nlg:964909]
Ingredients
Always check ingredient packaging for allergens and dietary suitability. Any nutrition or dietary labels are estimates and not a substitute for professional advice.
Method
Cut potatoes into large pieces if desired.
Heat 1 inch water to boiling in Dutch oven.
Add potatoes.
Cover and heat to boiling; reduce heat.
Cook whole potatoes 30 to 35 minutes, pieces 20 to 25 minutes, or until tender; drain.
Shake pan gently over low heat to dry potatoes.
Heat oven to 425°F.
Grease cookie sheet.
Mash potatoes until no lumps remain.
Beat in milk in small amounts.
Add 1/2 cup butter, salt and pepper.
Beat vigorously until potatoes are light and fluffy.
Add eggs; beat until blended.
Drop potato mixture by 12 spoonfuls into mounds onto cookie sheet; or place in decorating bag with star tip and form rosettes or pipe a border around meat or fish.
If cooking now, brush with melted butter and bake about 15 minutes or until light brown.
If making ahead, do not add the melted butter until ready to bake; cover and refrigerate up to 24 hours; bake 20 to 25 minutes or until light brown.