Mashed Potato Rosemary Crisps

Like fancy potato chips. These double as crackers really easily, but are somewhat delicate. No dipping.

Mashed Potato Rosemary Crisps

¼-1/3 c cream
½ tsp salt
3 tbsp fresh rosemary, chop
2 tbsp butter
1/3 c parmesan, plus
6 c cooked potatoes (unprepared)


Preheat the oven to 400 degrees F. Mash the boiled potatoes with salt, pepper, butter and cream (or milk) until smooth (or leave it chunky if you prefer). Then add in the fresh rosemary, egg and cheese and mix them in.

Put the mashed potato mixture into a piping bag and pipe rounds of potatoes on a parchment lined baking sheet. The size, shape and height (thickness) of the potato round is completely up to you—from thin and flat to thick and high, big or small, rounds or rectangles or any shape will work.

Sprinkle the tops with extra parmesan cheese and bake the potatoes for 25-40 minutes (depending on the size and thickness) until crisp on the outside and slightly golden in color

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