to place on top of each duchess
Place potato in a saucepan and cover with cold water.
Bring to the boil over high heat and simmer for 15 minutes or until very tender.
Drain and return the potatoes to the pan.
Over high heat, shaking the pan, cook for 1 minute or until the moisture has evaporated.
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 Moulin)
Stir in the butter and egg yolks.
Season with salt and white pepper.
Line a baking tray with greaseproof paper.
Place the potato mixture in a piping bag fitted with a 2cm plain/fluted nozzle.
Pipe 8 rosettes onto the prepared trays.
Place a slice of fresh butter on top of each rosette.
Preheat oven to 200°C.
Bake in oven for 15 - 20 minutes or until lightly browned.
Place on a serving platter.
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