A great way to use up leftover mashed potatoes, or a great reason to make mashed potatoes. Making them into little rosettes give maximum crispy bits, which is a win as far as I am concerned!
I piped some little rosettes using a zip lock bag with the corner snipped off and baked the rest in a serving dish.
- one batch of mashed potatoes
- 1 egg, well beaten
- 1/4 cup butter, melted
Prepare a batch of mashed potatoes or use leftover potatoes, brought to room temperature.
Add 1 well beaten egg to the mashed potatoes.
Butter a square glass baking dish. Put in potatoes, spreading them evenly in the pan. You can add a few peaks to create interest. Brush top of potatoes with melted butter.
If you have a pastry or piping bag, you can pipe the potatoes into pretty rosettes.
Bake at 375° for 30 minutes or until potatoes are heated through and top is brown.
Note: You only need to bake the potatoes for about 10 minutes if you pipe them into small, serving size rounds.