->Duchess Potatoes <-

Boil 2-3 medium-large russets in some lightly salted water. Drain.

Return the pan to the heat and dry up and remaining moisture. Beat

2-4 tbls. Add

egg yolk to the cooled potato mixture. Add some heavy cream or the reserved liquid, or a combination of the two to the potatoes.

Whip after each addition of liquid. Season the mixture with some

salt, pepper and a little nutmeg. Spoon into a pastry bag fitted

with a star tip and pipe individual servings onto a buttered or foil-lined baking sheet.

Bake in a preheated over at 400 degrees in the upper rack until

the edges start to brown, about 20 minutes. Drizzle with butter

and serve.