DUCHESS POTATOES - Bonita's Kitchen 

Welcome to Bonita's Kitchen! Today we will be making DUCHESS POTATOES! See recipe below!
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Ingredients:
6 large potatoes. peeled, boiled and mashed
¼ cup melted butter, extra for bushing
¼ cup evaporated milk or cream
1 tsp sea salt
½ tsp black or white pepper
2 egg yolks
½ tsp parsly
1 clove garlic. pressed or chopped
½ cup parmesan cheese
Method:
In a medium saucepan half full with water add ½ tsp sea salt after water is boiling, peel and wash potatoes and cut in quarters and boil until fork tender.
Then drain water from potatoes keeping in a jug to use later, mash potatoes, add melted butter, pressed garlic mix well together.
In a bowl add milk or cream and egg yolks, mix until blended, then add to mashed potato and continue mixing.
Add parmesan cheese, ½ tsp sea salt and pepper, continue mixing until thick and creamy.
You will need a decorated bag for potatoes with a large star tip, add potato to bag and line a cookie sheet with parchment paper.
Pipet equal amounts of mashed potatoes about ½ inch apart and 1½ in size, the same size as a small egg, giving it a nice swirl for look.
Then bush the tops of the potatoes with butter or the whites from the eggs, what works for you.
Bake in a preheated 375ºF oven for 20 minutes or until golden brown, on middle rack.
Serve hot and you can make these in advance and rewarm them in the oven when ready for them, you can also freeze them after they are baked and cooled. Makes 20 to 40 duchess potatoes.
Bonita’s Tips: Use veggie broth to make gravy, so tasty with gravy.
Or topped with more parmesan cheese.
I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish.
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