Recipe - Paprika Potato Rosettes

4 Russet; (baking) potatoes
; (about 2 1/4
; pounds)
1 tablespoon Unsalted butter
2/3 cup Buttermilk
1 teaspoon Paprika plus additional for
sprinkling
; the rosettes

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 3inch rosettes onto a
wellbuttered 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

Converted by MC_Buster.

Converted by MM_Buster v2.0l.