SMALL POTATO ROSETTES
THIS IS AN ATTRACTIVE WAY TO SERVE MASHED POTATOES WHICH RESULT IN A LIGHT, AIRY AND DELICIOUS ACCOMPANIMENT TO ANY MEAL.
List of Ingredients
- 2 CUPS MASHED POTATOES
- 2 EGG YOLKS, LIGHTLY BEATEN
- 4 TABLESPOONS MELTED BUTTER OR MARGARINE
- 1/2 TEASOON SALT
- 1/4 TEASPOON NUTMEG, OPTIONAL
- 1 TABLESPOONS CHOPPED CHIVES
- PARPRIKA
- PARSLEY, FRESH BASIL
Instructions
- IN A LARGE BOWL, COMBINE MASHED POTATOES, EGG YOLKS, COOLED BUTTER, SALT AND NUTMEG IF USING. MIX UNTIL BLENDED. STIR IN CHIVES.
- DROP SPOONFULS OF MIXTURE ONTO GREASED BAKING PAN, SWIRLING THE TOPS, OR IN A LARGE PASTRY BAG FITTED WITH A LARGE ROSETTE TIP, PIPE MASHED POTATOES INTO ROSETTES. SPRINKLE WITH PAPRIKA.
- PLACE UNDER BROILER FOR 5 TO 7 MINUTES OR UNTIL LIGHTLY BROWNED AND COOKED THROUGH.
- TRANSFER TO SERVING DISH. GARNISH WITH PARSLEY AND FRESH BASIL BEFORE SERVING.
- TIPS: CHOPPED FRESH OR DRIED PARSLEY CAN REPLACE THE CHIVES OR USE GARLIC POWDER IN PLACE OF NUTMEG. FOR EASE IN PREPARATION, USE INSTANT MASHED POTATOES. IF USING RAW POTATOES, USE 1 LB WHICH SHOULD EQUAL 2 CUPS MASHED POTATOES.
- ABOUT 2 DOZEN ROSETTES, DEPENDING HOW BIG YOU MAKE THEM.
Final Comments
I HAVE MADE THESE DELICIOUS DECORATIVE POTATOES USING PARMESAN CHEESE IN PLACE OF CHIVES.
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