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Dutchess Potatoes

Created by KittenCal on November 14, 2014

1/4 teaspoon fresh ground pepper
2 tablespoons grated parmesan cheese
4 tablespoons light cream (18% table cream, you may have to use more cream if needed)
1/3 to 1/2 cup melted butter
Dash paprika (optional)

Step 1: Cook the potatoes in boiling water until fork-tender (about 25 minutes) drain and place in a large mixing bowl.
Step 2: Cool the potatoes for about 20 minutes at room temperature.
Step 3: Add in eggs and 7 tablespoons melted butter, pinch dill, onion powder, salt, pepper and parmesan cheese; add in 3 tablespoons cream adding in more to achieve desired consistency (you might use up to 7 tablespoons cream).
Step 4: Season with more salt and pepper if needed to taste.
Step 5: Spoon the potato mixture into a pastry bag fitted with a large star tip.
Step 6: Pipe the mixture into 12 mounds onto a large greased baking sheet/s.
Step 7: Drizzle 1/3-1/2 cup melted butter over the potatoes.
Step 8: Sprinkle a very small amount of paprika over each mound (this is only optional).
Step 9: Preheat oven to 400°F.
Step 10: Bake for about 18-20 minutes or until golden brown. Delicious!