Mock

Found this recipe in my Everyday Food magazine that came in today's mail. So, not yet tested by me, but I have had great luck with these recipes.



**To prepare ahead, portion onto a baking sheet. Freeze until hard, then transfer to a zip lock bag and freeze up to 3 days. Brush with yolk mixture and bake as directed.

Ingredients

.3 ¹⁄₂ pounds russet potatoes, peeled, cut into 1 1/2-inch chunks
Salt and pepper
¹⁄₂ cup heavy cream, warmed
5 tablespoons unsalted butter, cut into pieces
2 large egg yolks



Preparation
Preheat oven to 425°F. Place potatoes in a large pot and cover with cold water. Bring to a boil and add 2 tsp. salt. Boil potatoes until tender when pierced with a knife, about 20 to 25 minutes. Drain.
Transfer potatoes to a large bowl and mash with a masher or potato ricer until smooth and free of lumps. Add cream, butter, egg yolks, 1 tsp. salt and ¹⁄₂ tsp. pepper. Mix well.
Line 2 baking sheets with parchment. Spoon potato mixture into a pastry bag fitted with a star tip. Pipe decorative swirled mounds about 2 inches in diameter and about 2 inches apart. Bake until tops are lightly browned, about 20 to 25 minutes

I've made Duchess potatoes before with prime rib, I think I may have even mentioned it here.

Wonderful for trick or treating!
Kids just loooooove themselves some potato candy.