Number of servings :
Type of meal : | Side Dishes | Side Dishes
Special diet :
4 large russet (baking) potatoes, peeled (2½ pounds)
1 tablespoon unsalted butter or margarine, softened
½ teaspoon salt, or to taste
1/8 teaspoon white pepper, or to taste
1/8 teaspoon grated nutmeg
¼ cup low-fat (1% milk fat) milk
1 large egg
1 large egg yolk
1 large egg white
2 teaspoons cold water
- 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.
- 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.
- 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.)
- To make the glaze: Whisk the egg white and water in a cup. Gently brush on the potatoes. Bake 15 minutes, or until golden.
Imported on 2011-01-20 20:26:46 — Original ID:3312