These are technically called Duchess Potatoes, but the husband saw them and said, “Mashed Pototo Cookies!”, so that’s what they are in our house. They are a little different from the recipes I’ve seen for Duchess Pototoes in that I didn’t add egg yolk or do an egg wash or brush with butter.
Preheat oven to 350 and grease a cookie sheet.
Fill a pastry bag or plastic bag with mashed potatoes and pipe into mounds on the cookie sheet.
Bake until golden brown and crispy on the outside, it was about 40 minutes for me.
Like chunky mashed potatoes, but roasted in the oven.
Potatoes – I used small gold potatoes, but any kind would work.
Whatever seasoning you desire
Whatever toppings you’d like – for this batch I used Parmesan and Green Onions
Boil the potatoes for about 10 minutes depending on their size.
After they are fork-tender, place on a well oiled baking sheet.
Smash with a potato masher or bottom of a drinking glass.
I sprinkled on salt (important for potatoes!), pepper, and Italian Seasoning.
Once they came out of the oven I sprinkled on my toppings.