Truffle & Sun-Dried Tomato Duchess Potatoes | Recipes | Roland Foods

Ingredients

• 3 cups of prepared mashed potatoes (cold, made with butter & milk)
• 1 egg
• ¼ cup half and half
• 3 tablespoons finely grated parmesan
• ¼ cup Roland® Sun-Dried Tomatoes
• 1 tablespoon Roland® Organic White Truffle Oil (get the original White Truffle Oil on Amazon )
• Sea salt
• Preheat oven to 375 degrees F
• Finely chop the sun dried tomatoes into very small pieces. Add the cut tomatoes to a medium sized mixing bowl
• Crack the egg into the mixing bowl and stir to combine with the tomatoes
• Add the half half, mashed potatoes, cheese and truffle oil to the mixing bowl, stir to combine
• Season the mixture with sea salt and then place into a large piping big that is fitted with a large star piping tip
• Pipe small florets of the potato mixture onto a sheet pan that is lined with parchment paper. Each one should be spaced not to touch one another, though they will not expand during cooking
• Place the sheet pan in the oven, and bake for 12 minutes
• Turn the pan in the oven for even browning, then bake for an additional 12 minutes or until golden brown edges are achieved
• Remove from oven, allow to cool for 2-3 minutes. Lift each from the pan using a thin metal spatula
• Serve and enjoy!