A little(on the tip of a knife)grated nutmeg(optional)
4egg yolks
Instructions
Peel the potatoes, cut into pieces and boil in salted water. Once the potatoes are cooked (pierce the potatoes with a knife or fork to check), immediately drain the water.
Mash hot potatoes into a puree, adding butter. Salt, pepper and add nutmeg.
Add egg yolks and mix very well. Puree should be soft and without lumps.
Preheat oven to 200C. Line a baking sheet with baking paper or a silicone mat.
Transfer the puree to a pastry bag fitted with a star tip and pipe the roses of the desired size onto a baking sheet.
Bake in preheated oven until golden brown, for about 10 minutes.