Truffle & Sun-Dried Tomato Duchess Potatoes
Truffle & Sun-Dried Tomato Duchess Potatoes
Directions
- Preheat oven to 375 degrees F.
- Finely chop the sun dried tomatoes into very small pieces and add 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 spaced apart.
- 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!
Ingredients
- 3 cups potato(es), Yukon, mashed, cold
- 1 egg(s)
- 3 Tbsp. cheese grated, Parmesan
- 1/4 cup Roland® Sun-Dried Tomatoes
- 1 Tbsp. Roland® Organic White Truffle Oil
- sea salt, to taste