Duchess Potatoes

Duchess Potatoes

Ingredients:
4 pounds potatoes (about 12 medium) -- peeled and cut into pieces
2/3 cup milk (2/3 to 1 cup)
1/2 cup margarine or butter -- softened
1/2 teaspoon salt

Directions:
Dash pepper
4 eggs -- beaten
Margarine or butter -- melted
Heat 1 inch water (salted if desired) in 3-quart saucepan to boiling. Add
potatoes. Cover and heat to boiling. Cook whole potatoes 30 to 35 minutes,
pieces 20 to 25 minutes or until tender; drain. Shake pan with potatoes
over low heat to dry.
Heat oven to 425º. Grease cookie sheet. Mash potatoes until no lumps
remain. Beat in milk in small amounts (amount of milk needed to make
potatoes smooth and fluffy depends on kind of potatoes used). Add 1/2 cup
margarine, the salt and pepper. Beat vigorously until potatoes are light
and fluffy. Add eggs; beat until blended.
Drop potato mixture by spoonfuls into mounds onto cookie sheet. Or place
in decorating bag with star tip and form rosettes or pipe in a border
around meat. Brush with melted margarine.
Bake about 15 minutes or until light brown.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
T(Bake):
"0:15"
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