Monday, November 18, 2019
Think of these cannolis as two potatoes for the price of one, with a crisp potato shell filled with a cheesy potato cream.
INGREDIENTS
- 1 (6 to 8-inch-long) russet potato
- 6 tablespoons butter, melted
- 1 pound Yukon Gold potatoes, peeled and chopped
- 5 tablespoons butter, cubed
- 1/2 cup cream
- 3/4 cup Gruyere
- Pinch freshly grated nutmeg
- Sea salt, to taste
- Chives, minced
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