Velvety Duchess Potatoes

Velvety Vegetarian Duchess Potatoes

 

Velvety Duchess Potatoes

2 lbs potatoes (peeled & cubed)

3 large egg yolks

1/2 C grated Romano cheese

1/2 C half-n-half

1/4 C butter

salt & pepper to taste

Boil the cubed potatoes in a large pot of salted water until tender, and then drain and mash. Return the mashed potatoes to the saucepan, add in all the remaining ingredients and stir over low heat until all ingredients are well blended. Spoon the potato mixture into pastry bag and pipe mixture evenly into 6 greased ramekins. Place ramekins on a baking sheet and bake at 375 degrees for 20-25 min.