Parmesan Potato Rosettes With Roasted Garlic |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This recipe was served Valentine's Day 2009 Ingredients:
parmesan potato rosettes with roasted garlic |
3 lbs yukon gold potatoes, peeled and cut into 1-inch pieces or whole if small |
1 small head or 6 large garlic cloves roasted (see below) |
1 3/4 teaspoons salt |
1 cup sour cream |
1/2 cup butter, melted |
1/4 - 1/2 c half and half as needed |
2 egg yolks |
2 tablespoons parmesan cheese, freshly grated |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon ground nutmeg |
chives or green onion tops (optional) |
Directions:
1. For Garlic: Cut 1/3 off the top of a head of Garlic. Place into a garlic roaster or a crisscross of aluminum foil. Drizzle extra virgin olive oil. Sprinkle salt and pepper to taste over garlic. Seal or cover and roast garlic for 30-40 minutes at 325*F.
2. Preheat oven to 375 *F.
3. In pot, combine potatoes, 1 t salt and water to cover by 1 inch.
4. Bring to a boil. Reduce heat to low; cook until tender, about 20 minutes; drain.
5. Rice or mash potatoes return to pot (Power equipment not recommended). Stir in sour cream, butter, egg yolks, Parmesan cheese, pepper, nutmeg and remaining salt until smooth. Add half and half as needed for consistency.
6. On a sheet pan covered with parchment paper pipe rosettes. Heat resistant baking cups may also be used.
7. Bake 35 minutes or until lightly browned. If desired, garnish with chives.
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