Baked Herbal Potato Swirls recipe

Servings: 8

Looking like the top of a soft swirled ice cream, these potatoes are festive for any table — holiday or otherwise.



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

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Quarter the potatoes and place in a large saucepan with 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. 

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