PRETTY DUCHESS POTATOES

Pretty Duchess Potatoes image

Number Of Ingredients 7

2 pounds russet potatoes, peeled and quartered
3 Egg Yolks
3 tablespoons fat-free milk
2 tablespoons butter
1 teaspoon salt
1/8 teaspoon ground nutmeg
1 egg, lightly beaten

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. Press through a potato ricer or strainer into a large bowl. Stir in the egg yolks, milk, butter, salt, pepper and nutmeg.
Using a pastry bag or heavy-duty resealable plastic bag and a large star tip, pipe potatoes into six mounds on a parchment paper-lined baking sheet. Brush with beaten egg. Bake at 400° for 20-25 minutes or until golden brown. Yield: 6 servings.