Step 1

Preheat oven to 210C fan-forced. Line a baking tray with non-stick paper.

Step 2

Place potatoes, whole garlic cloves and salt in a saucepan and top with water. Boil for 8-10 minutes until potatoes are knife tender. Drain and return to saucepan. Allow to steam dry for a few minutes. Mash potatoes and garlic, then pass the mash through a sieve, pressing firmly with a spoon or spatula to remove all of the lumps.

Step 3

Add butter, egg yolks and parmesan to the potatoes and beat to combine. Season with extra salt if required, and a little white pepper. Beat until smooth. Place potatoes in a large piping bag with an open star nozzle attached. Pipe 10 large rosettes onto the paper - be sure to pipe tall rosettes as the potatoes will sink a little in the oven. Brush with melted butter, then bake for 20 minutes until golden and crispy.