بطاطا بالثوم والأعشاب

Peel and dice the potatoes into small cubes.

Soak the potato cubes in cold water for 1 hour to reduce starch.

Boil the potatoes in hot water until soft and tender.

In a pan, melt the butter and add the garlic, stirring until fragrant.

Add the rosemary to the garlic butter mixture and stir well.

Transfer the boiled potatoes to a large bowl and add the butter, garlic, and rosemary mixture.

Add the chopped parsley, green onions, and egg yolk to the potatoes.

Add the mozzarella cheese, nutmeg, salt, and black pepper.

Mash everything together until smooth and well combined.

Spoon the mixture into a piping bag fitted with a decorative nozzle.

Pipe the mixture onto a baking tray lined with parchment paper into small rosettes or rounds.

Bake in a preheated oven at 200°C (392°F) with the fan on, using bottom heat, for about 30 minutes until golden brown.

If your oven doesn’t have a fan, bake at 180°C (356°F) for 30–40 minutes, watching for doneness.

Serve hot as an appetizer or side dish.