Mashed Potato Roses Recipes

Steps:

• Preheat oven to 400˚F (200˚C).
• Using a mandolin and a hand guard, thinly slice the potatoes into a large mixing bowl.
• Add olive oil, garlic powder, thyme, rosemary, pepper, and salt to the sliced potatoes and toss with tongs until evenly coated.
• On a cutting board, lay out two pieces of bacon overlapping each other vertically.
• Line the bacon with the sliced potatoes, making sure each potato is overlapping.
• Starting at one end, gently roll up the bacon, creating a potato rose.
• Place the rolled potato roses in a greased muffin tin. Repeat with the remaining bacon strips and potatoes.
• Bake for 20 minutes. Cover the roses with tin foil, and bake for an additional 30 minutes.
• Top the roses with thyme and Parmesan. Bake for an addition 5-10 minutes uncovered.
• Enjoy!

Steps:

• Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
• Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

Steps:

• Preheat oven to 400ºF.
• Mix garlic and oil in large baking dish.
• Bake until garlic is tender, about 30 minutes.
• Cool.
• Press garlic between fingertips to release cloves.
• Puree garlic in processor.
• Cook potatoes in large pot of boiling salted water until just tender.
• Drain.
• Return potatoes to pot.
• Mash with potato masher.
• Add milk and butter and continue mashing until well blended.
• Mix in garlic puree and all remaining ingredients.
• Season to taste with salt and pepper.
• Transfer potatoes to 6-cup baking dish.
• (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing).
• Bake potatoes until heated through, about 20 minutes.
• Spoon onto plates and serve.

Steps:

• Place potatoes in a large saucepan and cover with water; bring to a boil over medium-high heat. Cover and cook for 15-20 minutes or until tender; drain. Transfer to a large bowl; mash potatoes. Beat in the cheese, egg, onion, sour cream, salt and pepper., Cut a hole in the corner of a pastry bag or heavy-duty plastic bag. Insert large star tip #409. Fill bag with potato mixture. Pipe potatoes into eight mounds on a greased baking sheet. Cover and freeze for up to 1 month., To use frozen potatoes: Place on a microwave-safe plate. Cover with waxed paper; microwave on high for 6 minutes or until heated through. ,

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.
• Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.
• Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking.
• Loosen edges of potato roses with a fork and lift out of pan to serving dish.

Steps:

• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
• Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

Steps:

• Boil the potatoes until they are very well cooked, nearly falling apart, about 30 minutes.
• Drain potatoes thoroughly. In a large bowl mash the potatoes well with a hand masher. Add butter and mash more; add milk slowly while mashing until desired consistency is reached (some potatoes absorb more liquid than others). Season to taste and serve.