750 ml hot riced potato 3 cup
25 ml butter 2 tbsp
salt to taste
few grains paprika
3 egg yolks, beaten
1 egg yolk, beaten with small amount cold water
Combine potato, butter, salt, paprika and egg yolks. Use a pastry bag to form rosettes or pyramids in a baking dish. Brush with egg yolk-water mixture. Bake in preheated 350 F (180 C) oven for 15 minutes.
Variation:
Duchess potatoes make a nice topping for casseroles or meat loaf.
Serves 6