Dutchess Potatoes

Ingredients

• 7 cups Yukon Gold or russet potatoes, peeled and cut into 1-1/2″chunks.
• 3/4 cup half & half, warmed.
• 7 T. unsalted butter, room temperature.
• 2 eggs yolks
• 1-1/2 t. salt.

Directions

Cover with 1-2″ Water:
7 cups Yukon Gold or russet potatoes, peeled and cut into 1-1/2″chunks.
Boil for 15-20 minutes or until easily pierced with a fork.

Drain potatoes and return them to pot. Put them back on the hot burner for a few seconds to dry. Keep stiring.

Mash potatoes then add:
3/4 cup half & half, warmed.
7 T. unsalted butter, room temperature.
2 eggs yolks
1-1/2 t. salt.

Place a large star tip in pastry bag, and fill bag with potato mixture. Pipe circular shapes onto parchment lined baking sheet.

Place baking sheet in a 450 degree oven on middle rack.