Rating: 4.5 stars
3 Ratings
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Creamy mashed potatoes piped into rosettes and baked to create crispy browned peaks. This recipe will easily add a tasty and visibly appealing distinction to any meal you serve them with.

Recipe Summary

25 mins
1 hr 3 mins
45 mins
2 hrs 13 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Prepare a piping bag with large open star tip.

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.

  • Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.

  • Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.

  • Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag.

  • Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.

  • Mix egg and heavy cream together in a bowl; brush mixture onto the rosettes.

  • Bake in the preheated oven until golden brown, 35 to 40 minutes.

Cook's Notes:

Use a potato ricer instead of a food processor if preferred.

If timing is an issue you can shorten the process; skip the cooling of the rosettes and spoon on some melted butter instead of using the egg wash. This may flatten the rosettes a bit; the egg wash is much more visually appealing.

Nutrition Facts

165 calories; protein 3.9g; carbohydrates 20.7g; fat 7.9g; cholesterol 90.6mg; sodium 538.7mg. Full Nutrition