Potato roses is just right for all potato enthusiasts.
If you also love potatoes, this recipe is just for you.
Potatoes do not have to be boring at all – puree is not the only form you can serve them in.
You can make a dozen or so tasty dishes from potatoes. These can be served as additions to main courses.
French fries, dumplings, Silesian dumplings, croquettes, potato cakes are just a handful of suggestions.
It’s worth experimenting from time to time.
Potato roses are a great addition to e.g. goulash dishes. I prepared these potato roses with the additional of a little wasabi.
If you decide to try this recipe, I encourage you to share photos in the Comment section.
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Bon Appetit 🙂
Peel the potatoes. Boil in water with the addition of a spoonful of salt. Let them cool down but do not let them get cold because it is easier to press them when they are warm.
Squeeze the potatoes through a press. Do not use a potato masher because mashed potatoes will have a rubbery consistency.
Add the wasabi and double cream to the potato mass. Mix thoroughly with a fork.
Put the potato mass into a confectionery bag or a plastic bag. If you use the latter, cut off a corner. The size and shape of the roses will depend on the size and shape of the tip you put on the plastic bag. If you want them to be small and thin, use a tip with a small hole. If you want to get the opposite effect, use one with a big hole.
Start squeezing the potatoes from the center towards the outside, giving them a round shape at the same time.
It is best to squeeze these potato roses directly on the baking tray previously lined with baking paper.
Bake for 30 minutes on 180 degrees Celsius.
Serve as an addition to meat dishes.
The wasabi can be replaced with plain horseradish. The taste will be a little different but the dish will still be delicious.