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Potato Rosettes Recipe

Photo by: Taste of Home

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"When I make these attractive mashed potato rosettes. I usually double or triple the recipe so I have more to freeze," reports Florence Arbes from Courtland, Minnesota. "It's easy to pull out only as many portions as I need for myself or for company."

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8 Servings
Prep: 20 min. Cook: 15 min.

Ingredients

2 medium potatoes, peeled and quartered
1/2 cup shredded cheddar cheese
1 egg, lightly beaten
2 tablespoons chopped green onion
3 tablespoons sour cream
1 teaspoon salt
1/4 to 1/2 teaspoon white pepper

Directions

Place potatoes in a large saucepan and cover with water; bring to a boil over medium-high heat. Cover and cook for 15-20 minutes or until tender; drain. Transfer to a large bowl; mash potatoes. Beat in the cheese, egg, onion, sour cream, salt and pepper.
Cut a hole in the corner of a pastry bag or heavy-duty plastic bag. Insert large star tip #409. Fill bag with potato mixture. Pipe potatoes into eight mounds on a greased baking sheet. Cover and freeze for up to 1 month.
To use frozen potatoes: Place on a microwave-safe plate. Cover with waxed paper; microwave on high for 6 minutes or until heated through. Yield: 8 servings.

To use frozen potatoes: Place on a microwave-safe plate. Cover with waxed paper; microwave on high for 6 minutes or until heated through.

Nutrition Facts: 1 serving (1 each) equals 77 calories, 4 g fat (2 g saturated fat), 38 mg cholesterol, 349 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g protein.

Potato Rosettes published in Quick Cooking March/April 2002, p62

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Ingredients