Fresh Gourmet® Crispy Onion, Rosemary and Idaho® Mashed Potato Bites


  • 24 mini phyllo dough shells
  • 1 cup Fresh Gourmet® crispy onion
  • 2 large russet potatoes, peeled, halved lengthwise and cut into 1/2 inch pieces
  • 3/4 cup of half and half
  • 1/2 teaspoon finely chopped fresh rosemary
  • 1 tablespoon unsalted butter
  • 2 pieces crisp bacon, crumbled
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon chopped fresh flat leaf parsley
  • Salt and White Pepper to taste


  1. Rinse cut potatoes and place in pot with 1/2 inch of water covering the potato. Bring to a boil. Lightly salt water. Cook 10-12 minutes until fork tender. Drain.
  2. Combine half and half and fresh rosemary in small saucepan and heat through (do not boil). Remove from heat and set aside.
  3. Mash potatoes along with half and half mixture and butter. Mix in bacon, parsley and Parmesan cheese. Add salt and white pepper to taste.
  4. Place potatoes in piping bag and fill phyllo dough shells. Place in a 375°F oven for 5-7 minutes until warm. Remove from oven and top with Fresh Gourmet® crispy onions. Serve immediately.
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Yield: 24 appetizers

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