Makes 48 Mini Roasted Mashed Potato Swirls
What you need:
6-8 Medium red skinned potatoes
1 stick Butter
1 cup Milk
1/2 cup grated Parmesan Cheese
Salt and Pepper
8 oz Cream Cheese
1/2 cup Bacon Bits
2-4 tablespoons of panko bread crumbs
What to do:
Preheat oven to 375F.
Cube the red potatoes. Boil the cubes of red skinned potatoes for about 10 minutes or until tender.
Drain the potatoes and lay them out onto a baking sheet. Sprinkle with salt and pepper.
Roast in the oven for about 15 minutes. The potatoes should be tender but a little crisp on the outside.
Pour the roasted potatoes into a large bowl and mash.
Add butter, milk, grated parmesan cheese, cream cheese, bacon bits.
Mash well and taste. Add pepper and salt if needed.
Add 2 eggs. Stir well.
Scoop the potatoes into a piping bag fitted with a star tip. Spray a mini muffin pan with non-stick cooking spray.
Pipe potato swirls into the mini muffin tin.
In a small bowl, whisk the remaining egg. Sprinkle the panko bread crumbs over the swirls. Drizzle the beaten egg over the swirls and the bread crumbs.
Bake at 375F for 10 minutes until tops start to crisp and brown a bit.
Remove from oven and let cool for a minute or two and then carefully remove from pan.