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Potato Rosettes

 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 ServingsPrep: 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

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Potato Rosettes (continued)

Editor's Note: through.
Nutritional 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.