This recipe came from a magazine. You guessed it. I don't know which one. I think I was intrigued by the photo of the little potato trees, all decked out with peppers and parsley. They just looked festive and, frankly, quite impressive.
Little Potato Trees
2 1/2 all-purpose potatoes, peeled and quartered
1/2 cup reduced-fat sour cream
1/2 stick (1/4 cup) butter
2 tablespoons shredded onion
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1 large egg
1/4 cup grated Parmesan cheese
Garnish: finely chopped red and yellow bell pepper and parsley and little stars cut from yellow pepper
Grease a large rimmed baking sheet. Have ready a large pastry bag or ziptop bag fittted with a large star piping tip.
Cook potatoes in a large pot in water to cover for 15 minutes or until tender. Drain well in colander; return to pot or large bowl.
Add sour cream, butter, onion, salt, nutmeg and pepper. Beat with mixer until smooth. Beat in egg until well blended.
Spoon potatoes into bag with piping tip. Pipe 16 mounds on the baking sheet, each about 2 1/2 inches wide at the base and 3 inches high. They should resemble small Christmas trees. Sprinkle them with the cheese.
Heat oven to 450 degrees. Bake 15 minutes or until potatoes just begin to brown.
Remove trees with a wide spatula to serving platter. Sprinkle with chopped peppers and parsley. Top with stars.
You can prepare the potato mixture a day early. When you're ready, just create the trees, bake, decorate and serve.
