potato swirls
- Categories
- Potatoes
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 6 | Potatoes; peeled and quarted |
| 2 | Eggs |
| ¼ cup | Sour cream |
| ¼ cup | Cream cheese |
| 2 tablespoons | Butter |
| ¼ teaspoon | Nutmeg |
| 1 | Salt and pepper |
| Paprika; (optional) |
In saucepan of boiling salted water, cook potatoes for 20 minutes or until tender; drain and mash. Beat in (not with food processor) 1 egg, sour cream, cheese, butter, nutmeg, and salt and pepper to taste. Transfer to pastry bag fitted with large star tip, or use spoon; pipe or spoon eight 2-inch rounds onto greased baking sheet. (Potatoes can be prepared to this point covered and refrigerated overnight.) Beat remaining egg with 1 tablespoon cold water; brush over potatoes. Sprinkle with paprika (if using). Broil for 10 to 15 minutes or until golden.
Formatted by RecipeLu, Orginal post to rec.food.recipes by Robin Cowdrey <robinc@...> on 0 Nov 1997 04:48:58 -0700 Converted by MC_Buster.
Posted to recipelu-digest Volume 01 Number 298 by RecipeLu <recipelu@...> on Nov 24, 1997
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