One side-dish portion of buttery mashed potato and egg yolk piped into golden baked rosettes.
1 yolkEgg Yolk
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2 tspButter
200 gPotato
2 cupsWater
0.1 gNutmeg
To tasteSalt
To tasteBlack Pepper
Cut the potato into 2 cm pieces and place in a small saucepan with the water and a little salt. Bring to a boil and simmer for 15-20 minutes, until completely tender.
Drain well, return to the warm empty pan off the heat and leave for 5 minutes to release steam. Mash until completely smooth, then mix in the butter, nutmeg and black pepper.
Heat the oven to 200°C and line a small tray with baking paper. Let the mash cool until warm rather than hot, then mix in the yolk thoroughly. Transfer to a piping bag with a large star nozzle.
Pipe all the mixture into five rosettes of equal size, about 5 cm wide, leaving space between them. Bake at 200°C for 20-25 minutes, until the ridges are golden and the centers reach 71°C.
Let stand for 5 minutes, then serve all five rosettes together as one potato side portion.