A fine dining dish that makes a great side of any occasion!
Preparation and cooking time: 40-45 minutes.
Serves 12.
| 6 medium | PEI White Potatoes |
| 3 tbsp (40 ml) | Butter, melted and divided |
| 2 | Eggs, beaten |
| 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 |
| to taste | Pepper |
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.