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Instructions |
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Cook and drain potatoes. Cover to keep hot.
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Bring cream to a boil over medium heat.
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Combine hot cream with hot potatoes and whip well. Add butter
and salt and pepper. Whip until suitable consistency for piping.
You can pipe these into individual servings on a cookie sheet and then brush with melted
butter or just spread in a 9x13 inch baking dish and brush with butter.
Bake and 450 for 5 to 10 minutes. Just enough to brown the tips of the potatoes.
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Notice! If potatoes and cream are not hot when mixed, the
Duchesse Potato will be lumpy and gluey.
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Originally Submitted
1/3/2015
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