date:Jul 07, 2014
aporated.
3. Use a potato masher to mash the potato until smooth. Use the back of a spoon to press the potato through a fine sieve into a bowl. (Alternatively, use a mouli.) Stir in the butter and egg yolks. Season with salt and white pepper.
4. Preheat oven to 200C. Brush a baking tray with extra butter to lightly grease. Line with non-stick baking paper.
5. Place the potato mixture in a piping bag fitted with a 1.5cm fluted nozzle. Pipe 16 rosettes onto the prepared tray.
6. Combine the ex