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These lovely rosettes bake into a golden brown perfection, boasting crispy edges while maintaining a soft, smooth interior.
butter
heavy cream
salt & pepper
egg yolks
cheddar cheese
potatoes
nutmeg
rosemary
thyme
melted butter
Boil the chopped potatoes until fork tender and drain.
Mash the potatoes using a potato masher.
Heat the heavy cream and butter, pour them in the mashed potatoes, and stir.
Add the cheese, egg yolks, nutmeg, and season. Mix until smooth.
Transfer the mixture into a pastry bag and pipe them in a baking sheet.
Bake until golden brown and brush with melted butter.
Don't overcook the potatoes and mash them thoroughly.