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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



1. IN A LARGE BOWL, COMBINE MASHED POTATOES, EGG YOLKS, COOLED BUTTER, SALT AND NUTMEG IF USING. MIX UNTIL BLENDED. STIR IN CHIVES.
   
2. 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.
   
3. PLACE UNDER BROILER FOR 5 TO 7 MINUTES OR UNTIL LIGHTLY BROWNED AND COOKED THROUGH.
   
4. TRANSFER TO SERVING DISH. GARNISH WITH PARSLEY AND FRESH BASIL BEFORE SERVING.
   
5. 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.
   
6. 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.