Yield: 4 Servings
|1½ pounds||Old Potatoes, peeled, washed cut into even chunks|
|3 tablespoons||Softened Butter|
|1||Size 3 Egg Yolk|
|3 tablespoons||Single Cream|
|2 ounces||Red Leicester Cheese, Grated|
|Salt and Pepper|
|Chopped Parsley, to garnish|
Cook the potatoes in lightly salted water until tender. Drain well, then use an electric hand mixer until smooth.
Add butter, egg yolk, cream and cheese and process for several seconds. Season to taste and place in a piping bag with a large fluted nozzle. Pipe onto plates and use parsley to garnish.