- ⅞ quart potato, mashed
- 5 egg yolks
- 5 tbl butter
- 3 ⅓ tbl heavy cream
- ⅞ cup swiss cheese
Warm the mashed potatoes, if necessary; stir in the egg yolks one by one, then the butter, cream, and seasonings to taste. While still warm, pipe it onto buttered and floured baking sheets; sprinkle lightly with cheese. Set aside. Half an hour before serving, brown lightly in a 400 degree oven.
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Duchess potatoes. To import, drag image to your MacGourmet recipe box.