Potato Cheese Logs Recipe
Ingredients
| Potatoes | 2 Medium, diced | |
| Cream | 2 Tablespoon | |
| Butter | 2 Tablespoon | |
| 1 egg, beaten lightly | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Cayenne pepper | 1 Dash | |
| Garlic | 1 Clove (5gm), crushed | |
| Parmesan and romano cheese | 3 Tablespoon, grated | |
| Parsley | 1 Tablespoon, minced | |
| 1/2 cup fine bread crumbs or cornflake crumbs | ||
Directions
Boil potatoes until soft; drain and mash with cream and butter and whip until fluffy.
Beat in egg, salt, pepper, cayenne, and garlic.
Fold in cheese and parsley.
Wet hands and shape into rolls, 2 inches long by 1 inch indiameter.
Roll in crumbs.Bake at 400 degrees for 15-20 minutes.
To freeze, place on baking sheet immediately after rolling in crumbs and before baking.
Place in freezer until firm; then pack in container and return to freezer.
When needed, place frozen logs on lightly greased baking sheet and bake uncovered for 30 minutes at 400 degrees, turning once.
Beat in egg, salt, pepper, cayenne, and garlic.
Fold in cheese and parsley.
Wet hands and shape into rolls, 2 inches long by 1 inch indiameter.
Roll in crumbs.Bake at 400 degrees for 15-20 minutes.
To freeze, place on baking sheet immediately after rolling in crumbs and before baking.
Place in freezer until firm; then pack in container and return to freezer.
When needed, place frozen logs on lightly greased baking sheet and bake uncovered for 30 minutes at 400 degrees, turning once.
Chef
