Duchesse Potatoes Recipe

Instructions

1. Wash, peel and boil two pounds potatoes, drain off water and dry in oven, then rub through sieve, add 3 egg yolks, 2 tablespoons vegetable shortening, 1 tablespoon cream, seasoning salt, pepper and grated nutmeg.
2. When well mixed lay on floured board and divide into 12 pieces, shape each piece into a square, put them on a buttered tin, brush over with beaten egg and bake in hot oven till well browned.