Paprika Potato Rosettes

1. 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. 2

   Drain the potatoes and let them cool until they can be handled.

3. 3

   Peel the potatoes and force them through a ricer into a bowl.

4. 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. 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. 6

   The potato rosettes may be prepared up to this point 1 hour in advance and kept at room temperature.

7. 7

   Sprinkle the rosettes with the additional paprika, bake them in the upper third of a preheated 425F.

8. 8

   oven for 6 minutes, or until they are hot, and transfer them carefully with a metal spatula to a platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.