Ingredients:
3 lbs baking potatoes, scrubbed
4 tablespoons unsalted butter, softened
3 large eggs
1/2 cup half-and-half or 1/2 cup milk
1/3 cup freshly grated parmesan cheese, plus
2 tablespoons freshly grated parmesan cheese
freshly grated nutmeg
white pepper
salt
melted unsalted butter, for drizzling over the potatoes
Directions:
Bake the potatoes in a preheated 400 degree oven for 1 hour or untilthey are tender.
Halve the potatoes lengthwise, scrape the flesh into a bowl.
Press through a ricer or sieve into a large bowl.
With and electric mixer beat in the butter, 1 tablespoon at a time.
Add the eggs, 1 at a time, mixing between.
Add half and half and beat the mixture until it is combined well and smooth.
Add 1/3 cup parmesan.
Add nutmeg, pepper, salt, to taste.
Transfer mixture to a pastry bag fitted with a large decorative tip.
Pipe mixture into 6 rosettes onto a buttered baking sheet.
Drizzle them with melted butter and remaining cheese.
The rosettes may be chilled, covered loosely, for several hours or overnight.
Bake the potatoe rosettes in a preheated 350 degree oven for 10 to 15 minutes for potatoes at room temp.
or 25 minutes to 30 minutes for chilled potatoes, or until they are heated through.
Put the baking sheet under a broiler about 6 inches from the heat, and broil them until the tops are golden.
Servings: 6
Time preparation: 5 min.
Time total: 100 min.