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Duchess Potatoes

Boil 2-3 medium-large russets in some lightly salted water. Drain.

Return the pan to the heat and dry up and remaining moisture. Beat
the potatoes until smooth. Add in some butter, 2-4 tbls. Add 1
egg yolk to the cooled potato mixture. Add some heavy cream or
the reserved liquid, or a combination of the two to the potatoes.
Whip after each addition of liquid. Season the mixture with some
salt, pepper and a little nutmeg. Spoon into a pastry bag fitted
with a star tip and pipe individual servings onto a buttered or
foil-lined baking sheet.

Bake in a preheated over at 400 degrees in the upper rack until
the edges start to brown, about 20 minutes. Drizzle with butter
and serve.

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