Spinach and Wild Mushroom Rosti Idaho® Potato with Garlic Herb Cream | Idaho Potato Commission

Name: Spinach and Wild Mushroom Rosti Idaho® Potato with Garlic Herb Cream | Idaho Potato Commission
Ingredients: 8 ounces Rondele cheese; 1 tablespoon chopped garlic; 2 tablespoons chopped chives; 2 ounces heavy cream; 4 each 80 count Idaho® Russet Burbank potatoes, baked, chilled, peeled and grated; 2 ounces butter liquid; 16 ounces assorted mushrooms (Shiitake, Cremini, Oyster), diced ¼ inch.; 2 ounces olive oil; 1 1/2 pounds baby spinach; To taste kosher salt and coarse ground black pepper

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Preheat a convection oven to 350° Combine the Rondele, garlic and cream in a thick bottomed saucepan. Heat over medium low heat and whisk until smooth, add the chopped herbs, and season to taste....

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Ingredients

8 ounces Rondele cheese
1 tablespoon chopped garlic
2 tablespoons chopped chives
2 ounces heavy cream
4 each 80 count Idaho® Russet Burbank potatoes, baked, chilled, peeled and grated
2 ounces butter liquid
16 ounces assorted mushrooms (Shiitake, Cremini, Oyster), diced ¼ inch.
2 ounces olive oil
1 1/2 pounds baby spinach
To taste kosher salt and coarse ground black pepper