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Doyle's Milwaukee Inn Double Duchesse Potatoes

4 lbs. potatoes, peeled and diced
1 C. butter
1 quart whipping cream
4 eggs
2 C. grated Parmesan or Romano cheese
2 T. shallots
4 T. freshly chopped chives
1 T. minced fresh garlic
1 T. granulated garlic
1 T. white pepper
1 T. chicken base
1 T. ground nutmeg
1/4 to 1/2 C. instant mashed potato mixture (about)
salt to taste
paprika and additional parmesan cheese for garnish

Place potatoes in large pot. Add enough water to cover. Cook until soft. Drain liquid. In mixing bowl, mash potatoes until smooth. Add all remaining ingredients except garnishes and mix well. The consistency should be firm enough for potatoes to set up in individual baking dishes. If potatoes are too soft to set up, add additional instant mashed potatoes. If too firm, add additional milk or chicken stock to soften.

Preheat oven to 450F.

Brush 10 to 12 individual oven-proof dishes that are about 4 inches in diameter with butter. Place potato mixture in pastry bag and pipe into dishes in circular pattern. Dust tops with paprika and Parmesan cheese. Bake in preheated oven 15 to 20 minutes or until golden.

Makes about 10 to 12 servings.

    
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