These are a perfect addition to your dinner – especially if it is your Easter fare. It will serve 8. The only thing you need is a piping bag with a large star tip. Easy but looks elegant.
- 8 russet potatoes, peeled and cut into chunks
- 3 tbsp. butter
- 4 large egg yolks, separated
- 1/4 cup heavy whipping cream at room temperature
- pinch of salt and black pepper
- 1/4 tsp. freshly ground nutmeg
- 2 tbsp. finely chopped parsley for garnish
Cook the potatoes in a pot of boiling water over high heat. Cook until very tender. Drain and return the pan to the heat, shaking the pan for about a minute or until all the moisture is evaporated.
Using a ricer set over a large bowl, process all the potatoes, allowing to cool for about 5 minutes. With a spatula, add the butter, 2 egg yolks, cream, salt, pepper and nutmeg. Taste to adjust the seasoning, if needed.
Spoon the potato mixture into the piping bag and pipe 16 rosettes on a parchment lined baking sheet. Beat the remaining 2 eggs lightly and brush very gently the rosettes. In a preheated 400 degree oven, bake for 20 minutes or until lightly browned around the edges.
Sprinkle with the parsley and serve 2 rosettes per plate.