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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.'"

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

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

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.