Mashed Potato Cones

Mashed Potato Cones is a side dish that serves 10. One portion of this dish contains roughly 6g of protein, 23g of fat, and a total of 418 calories. For 100 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 9 people have made this recipe and would make it again. It is perfect for Thanksgiving. A mixture of garlic, heavy cream, ranch mix, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Kirbie Cravings. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is solid. Try Smoky Sweet Potato Mashed Potato Bake, Mashed Potato Soup, and Mashed Potato Casserole for similar recipes.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 400F. Individually wrap sugar cones in foil, covering each cone completely. Spray cones with cooking spray.2. Cut each pastry sheet evenly into 10 strips. Take one strip, and starting at the bottom (pointed) part of cone, slowly wrap strip around cone, leaving some overlap as you work your way up the cone. Tuck the end strip into the wrap. Take a second strip and continue wrapping from where the last strip ended, making sure to overlap. Place the cone on a large baking sheet lined with parchment paper or a silpat mat. Make sure to put the cone facedown on the end of the strip, so that the weight of the cone keeps the end strip secure so it does not unravel when it bakes. Repeat with remaining cones.3. Bake cones for about 15 minutes or until puff pastry cones are golden brown.4. While cones are cooling, make the mashed potatoes. Boil potatoes in water until tender. Drain and remove from water. In a small saucepan, add heavy cream and garlic. Bring heavy cream to a simmer and cook until garlic aroma comes out. Add potatoes and cream to food processor. Pulse until smooth. add in ranchseasoningand pulse a few more times until incorporated. Add salt and pepper if desired.5. Let potatoes cool until thickened. Place into pastry bag and pipe into cones. Garnish with fresh chopped parsley if desired and serve with a bowl of gravy.

 

Step by step:

1. Preheat oven to 400F. Individually wrap sugar cones in foil, covering each cone completely. Spray cones with cooking spray.

2. Cut each pastry sheet evenly into 10 strips. Take one strip, and starting at the bottom (pointed) part of cone, slowly wrap strip around cone, leaving some overlap as you work your way up the cone. Tuck the end strip into the wrap. Take a second strip and continue wrapping from where the last strip ended, making sure to overlap.

3. Place the cone on a large baking sheet lined with parchment paper or a silpat mat. Make sure to put the cone facedown on the end of the strip, so that the weight of the cone keeps the end strip secure so it does not unravel when it bakes. Repeat with remaining cones.

4. Bake cones for about 15 minutes or until puff pastry cones are golden brown.

5. While cones are cooling, make the mashed potatoes. Boil potatoes in water until tender.

6. Drain and remove from water. In a small saucepan, add heavy cream and garlic. Bring heavy cream to a simmer and cook until garlic aroma comes out.

7. Add potatoes and cream to food processor. Pulse until smooth. add in ranchseasoningand pulse a few more times until incorporated.

8. Add salt and pepper if desired.

9. Let potatoes cool until thickened.

10. Place into pastry bag and pipe into cones.

11. Garnish with fresh chopped parsley if desired and serve with a bowl of gravy.

Nutrition Information:

covered percent of daily need