Rosette Mashed/Broiled Potato's

Rosette Mashed/Broiled Potato’s
These are so simple they are mashed potatoes that you put in a pastry bag with a rosette tip and then you just push the potatoes right through the top and they come out like little roses. Then you’re going to place them under the broiler until they get nice and crispy on the outside and serve them . So here is the recipe. You can also heat them back up the next day.

Make these potatoes ahead of time like the day before a dinner party then place them under the broiler to heat and crisp up.

5 large russet potatoes, peeled , cut in cubes
3Tbsp butter
1/8 cup of heavy cream, more if needed
1/4 cup sour cream
Chopped chives

Boil potatoes until you can stick a fork in them. Drain
Mash with a hand mixer add butter and heavy cream. Mix thoroughly, then add sour cream and chives. Mix in with mixer

Turn Broiler on

Spoon potatoes in pastry bag with rosette tip.


You will need a cookie sheet lined with parchment. Squeeze potatoes and form rosettes on the parchment. This mixture should yield about 10-12 rosettes. Make sure they are individual servings.

Place under the broiler and they are ready when the desired crispy outside has been accomplished.

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