Categories: Side Dishes - Potatoes

Ingredients

• 2 medium potatoes, peeled and quartered
• 1/2 cup (2 oz.) shredded sharp Cheddar Cheese
• 1 egg, lightly beaten
• 2 Tbsp. minced green onions
• 2 Tbsp. sour cream
• 1/2 tsp salt
• 1/4 tsp. ground white pepper
• 1 (2 oz) jar diced pimiento, drained and minced.

Directions

1. Cook potatoes in boiling water to cover 15 minutes or until tender; drain.

2. Mash potatoes in a medium bowl.

3. Add cheese and next 5 ingredients, stirring to blend.

4. Stir in pimiento. Cool slightly.

5. Spoon potato mixture into a decorating bag fitted with a large star tip. Pipe mixture iinto 12 rosettes on a wax paper lined baking sheet.

6. TO STORE: Cover and freeze 3 hours or until firm. Place rosettes in a zip-top heavy duty freezer bag. Freeze up to 1 month.

7. TO SERVE: Place frozen rozettes on a lightly greased baking sheet. Bake at 350 degrees for 25 – 30 minutes or until lightly browned.

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