Dutchess Potatoes

If you’re looking to spruce up your meat presentation, line the sides with these potatoes, or have by themselves, so fancy and delicious.

You will need:

12 medium potatoes (4 lbs) peeled and cut into large pieces

2/3 to 1 cup milk

1/2 cup butter or margarine, softened

1/2 tsp salt

1/8 tsp pepper

4 eggs, beaten

Butter or margarine, melted

Method

Heat 1” water (salted if desired) to boiling; add potatoes. Cover and heat to boiling. Cook 20 to 25 minutes or until tender; drain and let dry. Heat oven to 425F. Grease cookie sheet. Mash potatoes until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on what kind of potatoes are used). Beat in 1/2 cup butter, the salt and pepper vigorously, until potatoes are light and fluffy. Beat in eggs until blended. Place mixture in a decorating bag (icing bag) with a large rosette tip (star tip) and simply pipe onto cookie sheet. Brush with melted butter. Bake about 15 minutes or until light brown.

Tip – You can add a little garlic and onion powder to the mixture if you wish to add some extra flavour.