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Ingredients
| russet potatoes: 2 whole potatoes (peeled and quartered) |
| cheddar cheese (shredded): 1/2 cup |
| eggs: 1 (beaten) |
| green onions - spring or scallion (chopped): 2 Tbl |
| sour cream: 3 Tbl |
| salt: 1 tsp |
| white pepper (ground): 1/4 tsp |
Potato Rosettes
Credit: AllRecipes
User rating:
"'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.'"
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Prep Time
20 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
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 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.