Line a baking sheet with parchment paper and pipe the potato mixture onto the baking sheet into small towers.
Bake the potatoes for 20-25 minutes or until they are golden brown.
Serve with freshly grated parmesan, sour cream and freshly chopped chives for garnish if desired.
Storing: Duchess potatoes are still great up to four days later, as long as you store them in an airtight container in the fridge. Reheating: Reheat in the oven at 350°F.Freezing: To reheat, pipe the potato swirls onto a parchment-lined baking sheet, and place in your freezer until frozen solid. Then move them to an airtight container, and store them in the freezer for up to three months. Bake directly from frozen until warmed through and golden brown.