Name: Parmesan Potato Rosettes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 3 cups (750 ml) peeled and cubed Yukon Gold potatoes (about 4 potatoes); 4 cloves garlic, peeled; 1/4 cup (60 ml) butter; 2 tablespoons (30 ml) 35% cream; 1/2 cup (125 ml) grated Parmigiano-Reggiano; 4 egg yolks; 1 pinch grated nutmeg; Salt and pepper

Ingredients

- 3 cups (750 ml) peeled and cubed Yukon Gold potatoes (about 4 potatoes)
- 4 cloves garlic, peeled
- 1/4 cup (60 ml) butter
- 2 tablespoons (30 ml) 35% cream
- 1/2 cup (125 ml) grated Parmigiano-Reggiano
- 4 egg yolks
- 1 pinch grated nutmeg
- Salt and pepper

Preparation

- Cook the potatoes and garlic in boiling salted water until tender, about 15 minutes. Drain.
- Mash the potatoes and garlic with the butter. Using an electric mixer, beat in the cream, cheese, egg yolks and nutmeg until smooth. Season with salt and pepper.
- With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Using a pastry bag fitted with a 1.5-cm (1/2-inch) star tip, pipe 12 75-ml (1/3-cup) rosettes onto the baking sheet. Bake for about 15 minutes. Brown under the broiler. Serve with Rolled Pineapple Turkey Roast.

Parmesan Potato Rosettes

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Ingredients

Preparation

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