Posh mash !
Heat oven to 200c
Put the potatoes in a saucepan. Cover with cold water.
Bring to the boil over high heat.
Cook until very tender.
Drain and return to the pan. Cook over high heat, shaking the pan, for 1 minute or until the moisture has evaporated.
Mash the potatoes until really smooth.
Stir in the butter and egg yolks.
Season with salt and white pepper.
Line a baking tray with greaseproof paper.
Put the potato mixture in a piping bag fitted with a fluted nozzle.
Pipe 16 rosettes onto the prepared tray.
Mix the extra egg yolks and water in a bowl.
Brush over the potato rosettes.
Bake in oven for 20 minutes or until lightly browned.
Ingredients
Directions
Heat oven to 200c
Put the potatoes in a saucepan. Cover with cold water.
Bring to the boil over high heat.
Cook until very tender.
Drain and return to the pan. Cook over high heat, shaking the pan, for 1 minute or until the moisture has evaporated.
Mash the potatoes until really smooth.
Stir in the butter and egg yolks.
Season with salt and white pepper.
Line a baking tray with greaseproof paper.
Put the potato mixture in a piping bag fitted with a fluted nozzle.
Pipe 16 rosettes onto the prepared tray.
Mix the extra egg yolks and water in a bowl.
Brush over the potato rosettes.
Bake in oven for 20 minutes or until lightly browned.