Directions

Cheddar, Duchess Potatoes

Scrub the potatoes and place in the center of oven at 400F. Bake until fork tender; 45-60 minutes depending on size, or 210F internal temperature. Remove from oven let cool and remove skins. Press potato flesh through a ricer and weigh out 1 pound; about 2 cups. Add to a a mixing bowl. Add the cheddar cheese and salt & pepper to the completely cooled potatoes and mix well. Whisk the yolk, cream and butter together in a small bowl and mix into the potatoes. Salt to-taste and mix. Be careful not to over-mix or potatoes could become gluey.

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Fill pastry bag with potato mixture and pipe stars onto a baking sheet lined with parchment paper. Place oven rack one above the center position and bake at 425F until lightly browned. About 13-15 minutes. Remove from oven and let cool. 

Mini Meatloaves

Note: I have included a dark ketchup sauce recipe as an option. 

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Heat the butter in a small sauté pan over medium temperature. Add the onion, season with salt and cook until translucent. Add the garlic and cook 1 minute, stirring often. Remove from heat and let cool. 

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Toss the breadcrumbs with the salt & pepper in a bowl. Whisk together the eggs, ketchup, Worcestershire sauce and paprika. Add the ground beef to a mixing bowl along with all of the ingredients and mix well. 

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Using your ice cream scoop, drop level scoops of the meatloaf mixture onto a baking sheet lined with parchment paper. Brush the tops and sides with the sauce (or drop into the sauce and toothpick it out) and bake in the center of oven at 425F for 10 minutes. Remove and set aside until ready to assemble. 

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Assembly

Brush more sauce onto the meatloaves if desired and place each one into a mini cupcake liner. Place a duchess potato on top and fork it into the meatloaf to hold in place. Serve. Meatloaves can be kept warm in a 200F oven until ready to serve or served in a warm chafing dish. Makes 42 app's. For flair, finish with chives. 

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