Potato Rosettes
by V & V Supremo Foods, Inc.
/rating_on.png "1 Star")
/rating_half.png "5 Stars")
4.75
Loading...45 Min
12
Servings
12
ingredients
With Thanksgiving around the corner, our Potato Rosettes recipe is an easy and elegant way to impress your friends and family. Supremo® Sour Cream and Chihuahua® Brand Quesadilla Cheese gives a unique texture and Mexican flavor to this delicious side dish. Bring your holiday dinner table to the next level with this fabulous recipe!
Ingredients
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8 medium russet potatoes, peeled and quartered
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¾ tsp. kosher salt, divided
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¼ cup + 2 Tbsp. unsalted butter, cubed, divided
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¼ cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
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¼ tsp. ground black pepper
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1 tsp. garlic powder
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1 egg, beaten
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1 egg yolk
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1 (7.6 oz.) pkg. Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®, divided
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½ tsp. paprika
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2 Tbsp. flat parsley, chopped
Special equipment:
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1Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside until needed.
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2Place potatoes in a large pot and cover with water. Add ½ teaspoon salt and bring to a boil over high heat. Reduce heat to medium and simmer potatoes 15 to 17 minutes or until fork-tender. Drain potatoes and return to pot over low heat. Add ¼ cup butter, Sour Cream, remaining ¼ teaspoon salt, pepper, and garlic powder. Mash potatoes until smooth, stir in beaten egg, egg yolk, 1¼ cups Chihuahua® Cheese, and mix until well combined. Remove from heat.
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3Place mashed potatoes into piping bag. On the prepared baking sheet; pipe mashed potatoes in tight spirals to form rosettes.
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4Melt 2 tablespoons butter and lightly brush rosettes. Top each with remaining Chihuahua® Cheese and lightly sprinkle with paprika.
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5Bake for 15 to 20 minutes until golden brown around the edges. Garnish Potato Rosettes with parsley. Serve and enjoy!
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