Potato Rosettes
by V & V Supremo Foods, Inc.
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4.67
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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Find Store Now!5 Steps to complete
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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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