Potato Rosettes

2 c. hot, mashed potatoes
1/4 c. half & half
1 T. butter
1 egg yolk
1/4 c. freshly-grated Parmesan cheese
Salt & pepper, to taste
Put in piping bag with rosette design. Pipe onto greased cookie sheet. Brush with lightly-beaten egg white and bake in hot oven, 400°, until golden brown (8 to 10 minutes). Serve hot.

Adelaide Naas