Potato Rosettes Recipe
Ingredients
| 8 ounces sliced pared potatoes, cooked and drained | ||
| Buttermilk | 2 Tablespoon | |
| 1 tablespoon plus 1 teaspoon each grated Parmesan cheese, divided, and margarine | ||
| 1 1/2 teaspoons each minced fresh parsley and frozen or chopped fresh chives | ||
| Salt | 1/4 Teaspoon | |
| Pepper white | 1 Dash | |
Directions
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.
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.
Chef
