Step 1

Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until very tender.

Step 2

Drain and return to the pan. Cook over high heat, shaking the pan, for 1 minute or until the moisture has evaporated.

Step 3

Use a potato masher to mash the potato until smooth. Use the back of a spoon to press the potato through a fine sieve into a bowl. (Alternatively, use a mouli.) Stir in the butter and egg yolks. Season with salt and white pepper.

Step 4

Preheat oven to 200°C. Brush a baking tray with extra butter to lightly grease. Line with non-stick baking paper.

Step 5

Place the potato mixture in a piping bag fitted with a 1.5cm fluted nozzle. Pipe 16 rosettes onto the prepared tray.

Step 6

Combine the extra egg yolks and water in a bowl. Brush over the potato rosettes. Bake in oven for 20 minutes or until lightly browned. Place on a serving platter. Top with a sprig of parsley to serve.