Serves: 12
Total Calories: 155
1. Cut potatoes into large pieces if desired. Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling reduce heat. Cook whole potatoes 30 to 35 minutes, pieces 20 to 25 minutes, or until tender drain. Shake pan gently over low heat to dry potatoes.
2. Heat oven to 425°. Grease cookie sheet.
3. Mash potatoes until no lumps remain. Beat in milk in small amounts (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes). Add 1/2 cup margarine, the salt and pepper. Beat vigorously until potatoes are light and fluffy. Add eggs beat until blended.
4. Drop potato mixture by 12 spoonfuls into mounds onto cookie sheet. Or place in decorating bag with star tip and form rosettes or pipe a border around meat or fish. Brush with melted margarine. Bake about 15 minutes or until light brown.
1 SERVING: Calories 240 (Calories from Fat 115) Fat 13g (Saturated 3g) Cholesterol 70mg Sodium 260mg Carbohydrates 28g (Dietary Fiber 2g) Protein 5g.
This Duchess Potatoes recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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