Potato Rosettes Recipe
Potato Rosettes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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."
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
8 servings
TOTAL TIME:
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.
Originally published as Potato Rosettes in Quick Cooking March/April 2002, p62

Nutritional Facts

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

  • 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.
To use frozen potatoes: Place on a microwave-safe plate. Cover with waxed paper; microwave on high for 6 minutes or until heated through.
Originally published as Potato Rosettes in Quick Cooking March/April 2002, p62

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPotato Rosettes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review