Ingredients

The following ingredients have 4 Servings
  • 5 large russet potatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 3 tablespoons chopped fresh rosemary leaves
  • 3 tablespoons unsalted butter
  • 3 ounces Cream Cheese
  • 1/4 - 1/3 cup cream ((or milk, any fat percentage))
  • 2 egg
  • 1/3 cup freshly grated Parmesan cheese and extra for sprinkling

Instruction

  • Preheat the oven to 400 degrees F.
  • Mash the boiled potatoes with salt, pepper, butter and cream (or milk) until smooth (or leave it chunky if you prefer). Then add in the fresh rosemary, egg and cheese and mix them in.
  • Put the mashed potato mixture into a piping bag and pipe rounds of potatoes on a parchment-lined baking sheet.
  • The size, shape and height (thickness) of the potato round is completely up to you—from thin and flat to thick and high, big or small, rounds or rectangles or any shape will work.
  • Sprinkle the tops with extra parmesan cheese and bake the potatoes for 25-40 minutes (depending on the size and thickness) until crisp on the outside and slightly golden in color