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Potato Rosettes

By: Florence Arbes  
"'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
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

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 teaspoon white pepper

Directions

  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 mixing bowl; mash. 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.

Footnotes

  • To use frozen potatoes: Place on a microwave-safe plate. Cover with waxed paper; microwave on high for 6 minutes or until heated through.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2009 by naples34102 
Great make ahead idea! While these tasted terrific, there are a couple things I can improve... MORE

 
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