LIZ'S CHEESEY POTATO DISKS

Easy to do for a few or for a crowd,this is a fun way to give your potatoes a crunch. These taters are my variation of the classical preparation for Potatoes Duchesses, find a traditional recipe here: http://chef.pct.edu/recipes/viewrecipe.asp?id=108. You can use Instant or Fresh potatoes. Instant potatoes will be more runny, so if you want your disks to have more height, leave out some of the liquid.

Ingredients Yield 6 Disks

2 Cups Mashed Potatoes, seasoned and warm (not hot and not cold)
1 Egg
1/4 Cup Melted Butter
1/4 Cup of your favorite shredded cheese (optional)

Prepare the mashed potatoes right before you plan on making the disks, then allow them to cool slightly. You don't want them hot enough to cook the egg and you don't want them too cool because they are impossible to work with. Once the potatoes are formed into disks, they can be refrigerated for a few days or even frozen for a few months before baking off. You can also put cheese and herbs in the mashed potatoes before piping.

Preheat oven to 400○. Mix the Egg into the Mashed Potaoes. Place the warm Mashed Potatoes into a piping bag with a large star tip, or you can form the disks by hand. Pipe the potatoes into disk shapes about one inch high and two inches across, onto a greased sheet pan (I line mine with tin foil for easier clean-up). You can get as creative as you want with the shapes and sizes you pipe. Brush the disks with the Butter. Place in the oven and bake for about 6 minutes. Sprinkle the cheese on top and place the disks back in the oven for about another 5 minutes, or until they are browned on the edges.