Duchess Potatoes

Duchess Potatoes
Yield 8 servings (2 oz. each)

Ingredients:

1 lb (4 - 70 count Idaho Potatoes) Idaho Potatoes, cooked and dried completely. Cut into 12 pieces each potato
2 ea. Egg Yolks
3 oz (approx.) Warm Heavy Cream and Butter (equal parts).
Note: Milk can be used in place of heavy cream
TT Salt and White Pepper

Method:

1. Pass potatoes through food mill.
2. Season with salt and pepper to taste.
3. Fold in egg yolks and enough warm heavy cream and butter to proper piping consistency. (do not over work). If dries out just add more cream and butter.
4. Pipe onto buttered or non stick sprayed sheet tray and bake at 350 degrees until golden brown.
   

Note: Potatoes are classically piped out in a two inch circle with no holes in center, three tiers high, flat on sides and flat on tops.