| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
June 1992 |
1 |
servings |
INGREDIENTS
| 4 |
|
Russet; (baking) potatoes |
|
|
; (about 2 1/4 |
|
|
; pounds) |
| 1 |
tb |
Unsalted butter |
| 2/3 |
c |
Buttermilk |
| 1 |
ts |
Paprika plus additional for sprinkling |
|
|
; the rosettes |
INSTRUCTIONS
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. Drain the potatoes and let them cool
until they can be handled. Peel the potatoes and force them through a ricer
into a bowl.
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.
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. The potato rosettes may be prepared up to this
point 1 hour in advance and kept at room temperature. Sprinkle the rosettes
with the additional paprika, bake them in the upper third of a preheated
425F. oven for 6 minutes, or until they are hot, and transfer them
carefully with a metal spatula to a platter.
Serves 6.
Gourmet June 1992
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