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Export 6 ingredients for grocery delivery
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.
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