1. To pipe a perfect rosette, use a pastry bag fitted with a ¾″ star tip and squeeze a tight 2½″ round to make a solid foundation.

2. Use constant pressure to compress the potato mixture into one corner of bag, and continue piping a tight spiral, building a cone-shaped mound.

3. Once you reach the top of the mound, slowly release pressure on the piping bag while lifting straight up to give the rosette a slightly pointed tip.