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Potato Rosettes Recipe

Potato Rosettes Recipe

"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."
TOTAL TIME: Prep: 20 min. Cook: 15 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

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

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