Pillowy soft potatoes piped into rosettes then baked until the bottom is crispy and the the edges are lightly browned.
Servings: 20 rosettes or 10 servings
- 2 ¼ to 2 ½ lbs. baking potatoes, peeled and quartered (about 7 medium/large potatoes)
- 3 tablespoons unsalted butter
- 2 tablespoons milk
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper, white pepper is good if you have it
- 2 large egg yolks
- ¼ teaspoon cayenne, optional
- 3 tablespoons unsalted butter, melted for garnish
- Paprika or cayenne for garnish
Place the peeled potatoes in a large soup pot and cover with water. Heat on high and cook in boiling water for about 15 minutes, or until fork tender. Drain the potatoes really well the add back to the pot. Mash the potatoes by hand until smooth.
In a small measuring cup, microwave the milk and 3 tablespoons butter for about 1 minute. Add the milk to the mashed potatoes along with the salt and pepper and cayenne if using.
Continue to mash until well blended and smooth. Allow the potatoes to cool about 10 minutes then add the egg yolks.
Preheat oven to 400 degrees.
Scoop the mixture into a piping bag fitted with a large star tip. Pipe rosettes about 2 inches in diameter on a parchment lined baking sheet.
Drizzle with melted butter and sprinkle with paprika or a little cayenne if using.
Bake for 15 minutes or until lightly browned around the edges. Allow the potatoes to rest on the pan for a few minutes then serve. The inside will be very hot and fluffy.
- Make ahead by piping rosettes on a parchment lined baking sheet, then gently cover and chill until ready to bake. Allow the potatoes to rest at room temperature about 30 minutes before baking.
- Don't add too much milk or butter, soft potatoes will spread.
- Resist the urge to make them too tall, they tend to fall over and/or compress into a blob.
- For light and fluffy potatoes be sure to drain the potatoes and mash by hand, do not use a mixer as your potatoes will be gummy.