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Potato Rosettes
"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."
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
© Taste of Home 2013
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Potato Rosettes
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Editor's Note:
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.
© Taste of Home 2013