A fine dining dish that makes a great side of any occasion!
Preparation and cooking time: 40-45 minutes.
|6 medium||PEI White Potatoes|
|3 tbsp (40 ml)||Butter, melted and divided|
|3/4 cup (175 ml)||Cheddar Cheese, medium and grated|
|1/2 tsp (2 ml)||Salt, seasoned|
|1/4 tsp (1 ml)||Onion powder|
|1/4 cup (50 ml)||Milk|
Wash and peel potatoes. Cut into 1 inch (2.5 cm.) chunks. Add to an inch (2.5 cm.) of boiling water in a medium saucepan. Cover and return to boil. Reduce heat and simmer about 10 minutes until potatoes are fork-tender.
Preheat oven to 500° F (260°C). Drain potatoes and mash well. Stir in 2 tbsp (25 ml) melted butter, eggs, cheese, seasoned salt, onion powder, pepper and milk, and stir until combined. Using a pastry bag with large star tip, pipe onto greased baking sheet, or parchment paper lined sheet, or drop by 1/3 cup (75 ml) dry measuring cup into mounds and swirl with the tines of a fork to decorate. Drizzle with 1 tbsp (15 ml) melted butter.
Bake at 500° F (260°C) for 10-12 minutes. Makes 12 rosettes.