|Duchess Potato Rosette
This is a simple dish that makes a very elegant presentation for guests. They can be made ahead and baked-off just before supper.
6 medium Idaho Russet Potatoes, quartered
1/2 cup half & half
1/2 cup butter
1/4 cup sour cream
1/2 cup fresh chives, chopped
salt and pepper to taste
Peel and quarter potatoes and boil in salted water until a fork can easily be inserted into the center and releases easily. Drain and whip with remaining ingredients.
Pre-heat oven to 350 degrees. Transfer whipped potatoes to a pastry bag with a star tip, and pipe into decorative mounds in muffin cups. Transfer to hot oven until ridges are browned, approx. 10 minutes.