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Potato Rosettes

Diet.Guru's picture
  Sliced pared potatoes 8 Ounce, cooked, drained
  Buttermilk 2 Tablespoon
  Grated parmesan cheese 4 Teaspoon, divided (1 Tablespoon Plus 1 Teaspoon)
  Margarine 1 Tablespoon
  Minced parsley 1 1⁄2 Teaspoon
  Chopped chives 1 1⁄2 Teaspoon (Frozen Or Fresh)
  Salt 1⁄4 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Bit Difficult

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