James Buchanan's Recipes


3 large Idaho potatoes
1 T. salt
1/4 tsp. pepper
2 oz. butter
2 eggs (used separately)
Pastry bag

Peel the potatoes and cut in half. Place in a pan and cover with cold water. Add 1 T. salt. Bring to a boil. Let the potatoes simmer until they are soft; drain. Return to pan to dry a little. Beat until smooth, adding butter and 1 egg. Season to taste with salt & pepper.

Fill pastry bag with the potato mixture. Use rose tube. Pipe large rosettes on buttered baking dish; sprinkle with beaten egg. Brown under the broiler, watching carefullly so that they do not get too brown. Garnish the potatoes with the rosettes.