|Sliced pared potatoes||8 Ounce, cooked, drained|
|Grated parmesan cheese||4 Teaspoon, divided (1 Tablespoon Plus 1 Teaspoon)|
|Minced parsley||1 1⁄2 Teaspoon|
|Chopped chives||1 1⁄2 Teaspoon (Frozen Or Fresh)|
|White pepper||1 Dash|
Force potatoes through food mill or coarse sieve into a 1-quart mixing bowl; add milk, 1 tablespoon cheese, and the margarine and seasonings and combine thoroughly.
Spray baking sheet with nonstick cooking spray.
Fit a pastry bag with a large rosette tube and fill bag with potato mixture; pipe out , mixture onto sheet, forming 8 spiral cones, each about 2 inches in diameter (if pastry bag is not available, spoon potato mixture onto sprayed sheet, forming 8 mounds).
Sprinkle each potato cone (or mound) with 1/8 teaspoon cheese and broil, about 6 inches from heat source, just until golden brown.