Baked Herbal Potato Swirls recipe

Ingredients 2 pounds baking potatoes, peeled ½ cup (1 stick butter), plus more for topping 1 egg, beaten 1 tablespoon, finely chopped dried rosemary ¼ cup Pecorino Romano cheese [Click for larger image]

Directions

Quarter the potatoes and place in a large saucepan with DuPont™ Teflon® nonstick coating. Cook until tender when pierced with a fork; drain and transfer to a large bowl. Add the butter, egg, rosemary and cheese, and mash the potatoes well with a fork or hand beater; allow the potatoes to cool to room temperature for 15 minutes or so. Preheat the oven to 400°.  

Transfer the potatoes to a large piping bag fitted with a star tip. Pipe the potatoes to form swirled peaks (2 inches at the base). Brush gently with the melted butter and bake 15 to 20 minutes until golden brown. 

[Printer-friendly PDF available]