Duchess Potatoes

Heat 1 inch water (salted if desired) to boiling in Dutch oven; add potatoes. Cover and heat to boiling. Cook 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.

Heat oven to 425°F. Grease cookie sheet.

Mash potatoes until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Beat in 1/2 cup butter, the salt and pepper vigorously until potatoes are light and fluffy. Beat in eggs until blended.

Drop potato mixture by spoonfuls into mounds onto cookie sheet. Or place mixture in decorating bag with star tip; form rosettes on cookie sheet.

Brush with melted butter. Bake about 15 minutes or until light brown.