Directions

1. Fill a large saucepan to the halfway point with water and bring to a boil over high heat. Add the potatoes and cook 25 minutes, or until tender, then transfer with a slotted spoon to a large bowl.
2. Preheat oven to 400°F and grease a baking sheet. With an electric mixer on low, whip the potatoes for 3 minutes, or until coarsely mashed. Add the remaining potato ingredients, increase the speed to medium, and beat until fluffy.
3. Fit a pastry bag with a large rosette tip, spoon the potato mixture into it, and pipe the potatoes onto the baking sheet. You should have 12 rosettes, each about 2 inches in diameter. (If making ahead, loosely cover with plastic wrap and refrigerate up to 4 hours.)
4. To make the glaze: Whisk the egg white and water in a cup. Gently brush on the potatoes. Bake 15 minutes, or until golden.

Nutritional Information: Calories 315, Saturated Fat 3g, Total Fat 6g, Protein 9g, Carbohydrate 58g, Fiber 1g, Sodium 320mg, Cholesterol 115g