Fix and Freeze Duchess Potatoes

1 1/2 cups cooked and mashed potatoes 1 to 2 T. light cream or milk 2 T. butter or margarine 1 egg 1/4 t. salt Several dashes ground nutmeg Dash pepper, 2 T. butter or margarine, melted

In large mixing bowl or small mixer bowl, mix war potatoes, cream or milk, 2 T. butter or margarine, egg, salt, nutmeg and pepper. Mash with a potato masher or beat with a mixer on low speed until smooth. Line a baking sheet with waxed paper. Using a pastry bag fitted with a large star tip, pipe potato mixture into 6 mounds onto baking sheet. Freeze about 45 minutes or until firm. Remove potato mounds from baking sheet. Transfer to a freezer container or bag. Seal, label and freeze. To serve, put frozen potato mound son a greased baking sheet. Brush with 2 T. melted butter or margarine; bake uncovered in a 375 oven for 20 to 25 minute or until heated through. If you don't have a pastry bag and tip for piping the potatoes, just spoon them into mounds. To pipe mixture from pastry bag, hold the filled bag perpendicular to the baking sheet (straight up and down), then force the potato mixture through the tip by squeezing the end of the bag with your writing hand. Serves 6 Source: My Old Recipes

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