| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 5 | servings | |
INGREDIENTS
| 6 | md | Potatoes; (about 2 pounds) |
| 1/3 | To; (up to ) | |
| 1/2 | c | Milk |
| 1/4 | c | Margarine or butter; softened |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 2 | Eggs |
INSTRUCTIONS
Source: Betty Crocker's Cookbook 10 MOUNDS OR ROSETTES Instructions: Preheat oven to 425 degrees. Prepare and cook potato pieces as directed. Shake pan with potatoes over low heat to dry. Mash potatoes until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Beat eggs. Add eggs, margarine, salt and pepper to potatoes and beat until blended. Drop by spoonfuls onto ungreased cookie sheet, or form rosettes or pipe border around meat or fish with pastry tube. Brush potatoes with melted margarine. Bake 15 minutes or until potatoes are light brown. 135 CALORIES PER MOUND. Comments: Duchess Potatoes will have an elegant golden-orange color when made with sweet potatoes, and a distinctive flavor that is slightly sweet. Posted to JEWISH-FOOD digest by "Julie D. Welch" <jwelch176@hotmail.com> on Jan 05, 1999, converted by MM_Buster v2.0l.
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