Baked Potato Roses
4 servings
27 minutes
Baked potato roses are a refined and elegant side dish that adorns the table with their delicate shape and gentle flavor. This recipe originates from European cuisine, where the artistry of plating is valued as highly as taste. The creamy mashed potatoes enriched with butter, milk, and cream become airy and velvety. Baking in the oven gives the roses an appetizing golden crust and a light crispness outside while keeping them soft inside. This side dish pairs perfectly with meat dishes, poultry, or fish and can also serve as a standalone treat for festive gatherings. It delights not only in taste but also in aesthetics—each potato rose resembles a small work of art that highlights the sophistication of the presentation.
1
Peel the potatoes, boil them. Drain the water and mash while still hot or pass through a potato ricer.
- Potato: 500 g
2
First add butter, then 1 yolk. Mix well.
- Butter: 20 g
- Egg yolk: 2 pieces
3
Heat the milk and cream and add to the potato mixture.
- Milk: 1 tablespoon
- Cream 40%: 1 tablespoon
4
Place the obtained mass in a pastry bag with a large star nozzle and pipe small portions of the potato mixture onto a baking sheet lined with paper.
5
Mix the egg yolk with a small amount of water. Brush the potato with this mixture using a brush. Bake for 30 minutes at 200 degrees.
- Egg yolk: 2 pieces
- Salt: pinch