Truffled Parmesan Idaho® Potato Cannoli
Greenville Tech Carolina Culinary Institute
1 lb mashed Idaho® potatoes
4 oz Parmesan cheese
2 oz butter
1 tablespoon white truffle oil
1 teaspoon salt
1/2 teaspoon pepper
Mix mashed potatoes with truffle oil, butter and salt.
In a small, very hot Teflon skillet, scatter the parmesan, cook until browned, and roll around a cannoli tube.
With a pastry bag, fill the cannoli tubes with the truffled mashed potatoes.
Use about one ounce parmesan for each cannoli.