Duchess Potatoes

Let's Cook

1. Step 1.

   Boil until tender: 8 medium russet potatoes (about 3 pounds), peeled and quartered

2. Step 2.

   Drain the potatoes, return to the hot pan, and shake to dry them out. Rice the potatoes into a large bowl. Add while the potatoes are still hot: ½ cup heavy cream; 4 tablespoons butter, softened; 2 large egg yolks, beaten; (A dash of dry mustard); Salt and black pepper to taste

3. Step 3.

   Transfer the mixture to a pastry bag fitted with a large fluted or star tip and pipe onto the baking sheet in eight 4-inch-wide mounds. Bake until golden, about 20 minutes. Serve at once.