Potato Cannoli Recipes | Chef Recipes | Potato Cannoli with Salsa Verde

Ingredients

• 6 each Russets, large, washed, sliced thin on Japanese mandolin (24 slices)
• 3 cups Instant Mashed Potatoes
• 3 cups Water, Boiling
• 2 1/3 cups Milk, Whole
• 4 tablespoons Butter, Unsalted
• 2 teaspoons Kosher Salt
• 2 cups Parmesan Cheese, grated
• ¼ teaspoon Nutmeg, ground
• ½ cup Cilantro, fresh, chopped fine
• ½ cup Grapeseed or Canola oil
• ¼ cup Shallots, minced
• ½ cup Sherry vinegar, best quality
• As Needed Kosher salt
• As Needed Black Pepper, freshly ground