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Cook1 hr 35 mins
Rise and I had these at a very fancy restaurant and I went in search of the recipe, found it on food network. They are really pretty and empressive. Can be made ahead for a dinner party.
- 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
- melted unsalted butter, for drizzling over the potatoes
- 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.
I have been meaning to make this recipe for a long time and thought I would fix it along side a roast for this weekend. I have to say these are some of the best potatoes I have ever tried. I did cheat a bit and boiled the potatoes whole and then peeled off the skin before ricing. I ended up with alot of potatoes. I also did not have a piping bag so I arranged the potatoes and pretty as I could on a cookie sheet. Sprinkled a dash of paprika for color and they were beautiful!(well for not being rosettes. Hey but the flavor was still there. Rich but subtle. Really went well with the beef and beef juice.And I liked that I could make them ahead so I had time to play on Zaar. LOL Job well done Riff!
These were very nice. I left out the nutmeg because I'm not very partial to nutmeg. I also boiled the potatoes instead of baking them. Otherwise I followed the recipe exactly. I did learn, though, while making these that the level of coordination needed to put mashed potatoes into a pastry bag without making a mess far exceeds my top coordination level. But I did get a great laugh out of it and my dogs enjoyed cleaning my hands afterwards.
Ok, this is the second time that I've made these potatoes and while they are delicious, they brown, rise and then fall flat. Instead of using a mixer, I used a food processor. The blend is very smooth. Could that be the problem?