- Prep time 15 minutes
- Total time 1 hour
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Place potatoes in medium saucepan; fill with enough cold water to cover potatoes by 1 inch. Season with salt, cover pan and bring to boil. Reduce heat to medium; cook until potatoes are fork-tender, 20 to 25 minutes.
Preheat oven to 425°F; line baking sheet with parchment paper. Drain potatoes and return to saucepan; reduce heat to low. Let potatoes dry in pan, gently shaking pan a few times, for 2 to 3 minutes. Add 1/4 cup of the butter; using potato masher, mash potatoes until smooth. Stir in Cheddar, mustard and chives; season with salt and pepper. Stir in egg yolks until smooth. (If mixture seems too thick, add cream, 1 tbsp at a time until, desired consistency.)
Transfer potato mixture to pastry bag fitted with large star-shaped tip. Pipe 12 rosettes directly onto prepared baking sheet. In microwaveable bowl, melt remaining butter. Brush onto rosettes. Bake until golden brown, 15 to 20 minutes.
Nutritional facts PER EACH OF 8 SERVINGS about
- Iron 1.9 mg
- Fibre 4 g
- Sodium 325 mg
- Sugars 2 g
- Protein 7 g
- Calories 305
- Total fat 16 g
- Cholesterol 130 mg
- Saturated fat 10 g
- Total carbohydrate 34 g
