Potato Rosettes Recipe
- 2 medium potatoes, peeled and quartered
- 1/2 cup shredded Cheddar cheese
- 1 egg, beaten
- 2 tablespoons chopped green onion
- 3 tablespoons sour cream
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 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 mixing bowl; mash. Beat in the cheese, egg, onion, sour cream, salt and pepper.
- 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.
