Potato Rosettes
Source of Recipe
May/June 2002 Newsletter
Recipe Introduction
When making these attractive mashed potato rosettes, double or triple the recipe so you have more to freeze. It's easy to pull out only as many portions as you need for yourself or for company."
List of Ingredients
2 medium potatoes, peeled and quartered
1/2 cup shredded cheddar cheese
1 egg, beaten
2 tablespoons chopped green onion
3 tablespoons sour cream
1-teaspoon salt
1/4 to 1/2 teaspoon white pepperRecipe
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 mixing bowl; mash. 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.
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