Cook the potatoes in lightly salted water until tender. Drain well, then
use an electric hand mixer until smooth.
Add butter, egg yolk, cream and cheese and process for several seconds.
Season to taste and place in a piping bag with a large fluted nozzle. Pipe
onto plates and use parsley to garnish.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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