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Prep Time: 30 minutes

Cook Time: 60 minutes

Serves: 10

Ingredients

4 large Russet potatoes, peeled, quartered

2 eggs, large, beaten

7 tablespoons butter, melted

1 1/2 tablespoons dill, fresh, chopped

1 tablespoon flat leaf parsley, chopped

1 teaspoon garlic powder

Salt and Pepper to taste

3 tablespoons Parmesan cheese, grated

1/2 cup or more of heavy cram (to get desired consistency)

1/3 cup butter melted

Preparation

Preheat oven to 400°F.

In a large saucepan, cook the potatoes in boiling water until fork tender, about 25 minutes.

Drain and place in a large mixing bowl to cool, about 20 minutes

Add in eggs, butter, dill, parsley, garlic powder, salt, pepper and Parmesan cheese.

Blend well and add cream a little at a time until it is smooth. Taste for seasoning and adjust if needed.

Spoon the potato mixture into a pastry bag with a large star tip.

Pipe onto a baking sheet or sheets.

Melt remaining butter and drizzle on top.

Bake 20-25 minutes or until golden brown.