Fresh Gourmet Crispy Onion, Rosemary and IdahoŽ Mashed Potato Bites
Courtesy of Idaho Potato Commission
Servings: 24
Prep Time: 20 Min.
Cook Time: 7 Min.
Prep Time: 20 Min.
Cook Time: 7 Min.
What you need:
* 24 mini phyllo dough shells
* 1 c. Fresh Gourmet Crispy Onion
* 2 large russet potatoes, peeled, halved lengthwise and cut into 1/2-in. pieces
* 3/4 c. of half and half
* 1/2 tsp. finely chopped fresh rosemary
* 1 Tbsp. unsalted butter
* 2 pieces crisp bacon, crumbled
* 1/4 c. grated parmesan cheese
* 1 tsp. chopped fresh flat leaf parsley
* salt and white pepper to taste
* 1 c. Fresh Gourmet Crispy Onion
* 2 large russet potatoes, peeled, halved lengthwise and cut into 1/2-in. pieces
* 3/4 c. of half and half
* 1/2 tsp. finely chopped fresh rosemary
* 1 Tbsp. unsalted butter
* 2 pieces crisp bacon, crumbled
* 1/4 c. grated parmesan cheese
* 1 tsp. chopped fresh flat leaf parsley
* salt and white pepper to taste
What to do:
1. Rinse cut potatoes and place in pot with 1/2-in. of water covering the potato. Bring to a boil. Lightly salt water. Cook 10-12 min. until fork tender. Drain.
2. Combine half and half and fresh rosemary in small saucepan and heat through (do not boil). Remove from heat and set aside.
3. Mash potatoes along with half and half mixture and butter. Mix in bacon, parsley and parmesan. Add salt and white pepper to taste.
4. Place potatoes in piping bag and fill phyllo dough cups. Place in a 375°F oven for 5-7 min. until warm.
5. Remove from oven and top with Fresh Gourmet crispy onions. Serve immediately.
* Recipe courtesy of Idaho Potato Commission.
2. Combine half and half and fresh rosemary in small saucepan and heat through (do not boil). Remove from heat and set aside.
3. Mash potatoes along with half and half mixture and butter. Mix in bacon, parsley and parmesan. Add salt and white pepper to taste.
4. Place potatoes in piping bag and fill phyllo dough cups. Place in a 375°F oven for 5-7 min. until warm.
5. Remove from oven and top with Fresh Gourmet crispy onions. Serve immediately.
* Recipe courtesy of Idaho Potato Commission.