1 tsp. salt
¼ tsp. pepper
2 eggs
In large mixing bowl beat potatoes, ¼ cup butter, salt and pepper at low speed until fluffy. Add eggs, one at a time, beating at medium speed until well blended. Melt remaining butter.
Place potato mixture in large pastry bag with ½-inch star nozzle. Pipe about ¼ cup potatoes onto the edges of casserole or main dish, or spoon potatoes onto greased cookie sheet in neat pyramid shapes. Brush with melted butter.
Bake in preheated 450° F. oven until golden brown, 12 to 15 minutes or broil 6 inches from heat 5 to 7 minutes. Carefully remove potato mounds from cookie sheet.
Variations: To make patties, use about ¼ cup potato mixture for each and fry in lightly greased large fry pan over medium-high heat until browned on both sides, about 2 to 3 minutes.
To make one large ring, shape potato mixture into ring on ovenproof platter. Bake as directed for potato mounds. Spoon creamed mixture into center.
GOLDEN BUCK
3 servings