Paprika Potato Rosettes
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
40
Spice
53
Sweetness
58
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
In a large saucepan combine the potatoes with enough salted water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes for 1 hour, or until they are very tender
2
Drain the potatoes and let them cool until they can be handled
3
Peel the potatoes and force them through a ricer into a bowl
4
In a small saucepan heat the butter and buttermilk over moderately low heat, stirring, until the butter is melted, pour the mixture over the potatoes, and add 1 teaspoon of the paprika and salt and pepper to taste
5
Stir the mixture until it is combined well, transfer it to a large pastry bag fitted with a large decorative tip, and pipe six 3-inch rosettes onto a well-buttered baking sheet
6
The potato rosettes may be prepared up to this point 1 hour in advance and kept at room temperature
7
Sprinkle the rosettes with the additional paprika, bake them in the upper third of a preheated 425°F
8
Oven for 6 minutes, or until they are hot, and transfer them carefully with a metal spatula to a platter
9
In a large saucepan combine the potatoes with enough salted water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes for 1 hour, or until they are very tender
10
Drain the potatoes and let them cool until they can be handled
11
Peel the potatoes and force them through a ricer into a bowl
12
In a small saucepan heat the butter and buttermilk over moderately low heat, stirring, until the butter is melted, pour the mixture over the potatoes, and add 1 teaspoon of the paprika and salt and pepper to taste
13
Stir the mixture until it is combined well, transfer it to a large pastry bag fitted with a large decorative tip, and pipe six 3-inch rosettes onto a well-buttered baking sheet
14
The potato rosettes may be prepared up to this point 1 hour in advance and kept at room temperature
15
Sprinkle the rosettes with the additional paprika, bake them in the upper third of a preheated 425°F
16
Oven for 6 minutes, or until they are hot, and transfer them carefully with a metal spatula to a platter