Duchess Potatoes

Method

1. I

   Cut potatoes into large pieces if desired.

2. II

   Heat 1 inch water to boiling in Dutch oven.

3. III

   Add potatoes.

4. IV

   Cover and heat to boiling; reduce heat.

5. V

   Cook whole potatoes 30 to 35 minutes, pieces 20 to 25 minutes, or until tender; drain.

6. VI

   Shake pan gently over low heat to dry potatoes.

7. VII

   Heat oven to 425°F.

8. VIII

   Grease cookie sheet.

9. IX

   Mash potatoes until no lumps remain.

10. X

    Beat in milk in small amounts.

11. XI

    Add 1/2 cup butter, salt and pepper.

12. XII

    Beat vigorously until potatoes are light and fluffy.

13. XIII

    Add eggs; beat until blended.

14. XIV

    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.

15. XV

    If cooking now, brush with melted butter and bake about 15 minutes or until light brown.

16. XVI

    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.