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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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. Ingredients:
2 medium potatoes, peeled and quartered |
1/2 cup shredded cheddar cheese |
1 egg, lightly beaten |
2 tablespoons chopped green onion |
3 tablespoons sour cream |
1 teaspoon salt |
1/4 to 1/2 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 large bowl; mash potatoes. 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.
3. To use frozen potatoes: Place on a microwave-safe plate. Cover with waxed paper; microwave on high for 6 minutes or until heated through. Yield: 8 servings.
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