| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 30 minutes |
| Serves | 12 |
| Cuisine | American |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line two large baking trays with baking paper.
Peel and chop the potatoes. Boil in salted water until fork tender, then drain. Pass the potatoes through a potato ricer or place in a bowl and mash until completely smooth. Mix in the egg yolk, salt, cream, Parmigiano Reggiano, melted butter and truffle paste. Place the mixture in a piping bag fitted with a star nozzle.
Using an 8cm round cookie cutter, cut out 12 circles from the wraps, then use a smaller 4cm cutter to cut out the centres to form 12 rings. Place on the trays then pipe the potato mixture onto the rings.
Bake for 15 minutes, or until golden and crisp.
Decorate immediately with pink peppercorns, rosemary and a sprinkle of extra Parmigiano Reggiano.
Serve the potato wreaths while they’re hot.
