These look festive and can be prepared ahead and reheated when needed. (They can be frozen before or after browning,, too).
[ads — pc — 1]
[ads — mob — 1]
- For best results use floury potatoes. For four servings boil 500 g (1 lb 2 oz) peeled potatoes cut into evenly sized pieces.
- When tender but not mushy, press through a sieve or potato ricer then mash with 25 g (1 oz) butter and a large beaten egg (and extra egg yolk if possible).
- Keep mixture firm.
- Season to taste then pipe rosettes on to a greased or sprayed baking tray using a forcer bag with a star nozzle.
- Bake at 200 degrees (400F) for 20 minutes or until edges turn brown. Rosettes spread a little when baked.
Pipe rings instead of rosettes. After browning fill with mushrooms, peas , etc.