Duchess Potatoes

duchess-potatoes

From Pat Barger’s Queen Anne CK, adapted from Helen Quat’s The Wonderful World of Freezer Cooking.

Cook  12 peeled chunked potatoes in boiling water until tender. Drain and mash with a potato masher.

Heat 6 T butter in 1 c milk. Beat into potatoes with
1 T salt, 1/2 t pepper, 3 eggs, 1/2 c chopped chives and 3 T poppy seeds.

Shape using a spoon or decorating tube. Place on top of casserole or freeze. If you are making a fancy shape, freeze on a tray before bagging.

To serve, partially thaw in frig and bake until heated thru and a little browned.

Makes 12 servings