Potato Rosettes

Name: Potato Rosettes
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

7 ingredients

4 steps

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
3

. Cover and freeze for up to 1 month.
4

To use frozen potatoes: Place on a microwave-safe plate. Cover with waxed paper; microwave on high for 6 minutes or until heated through.