- Yield : 18
- Prep Time : 40m
- Cook Time : 25m
- Ready In : 1:05 h
- 1kg soft cooking potatoes, peeled and cubed
- 65ml cream
- 1 x Knorr Vegetable Stock Pot
- 30ml margarine
- 3 x egg yolks
- extra margarine, melted (for brushing)
Preheat oven to 200C and line a baking tray with grease proof baking paper.
Place cubed potatoes into a pot of cold water and bring to the boil then allow to cook for about 15 minutes or until tender.
Drain then return to the pot.
In a separate pot heat the cream and Knorr Vegetable Stock Pot.
Add this to the cooked potatoes and whisk with an electric handheld beater until smooth.
Stir in the margarine and the egg yolks.
Place the mixture into a piping bag fitted with a large star point nozzle.
Pipe rosettes onto the baking paper then bake in the oven for 20 minutes or until turning golden brown on the edges.
Tip – add freshly chopped herbs to your potato mixture if desired. These can prepared in advance and then placed in the oven to crisp up before serving!