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Truffled Parmesan Idaho® Potato Cannoli

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Recipe courtesy of Martin Wolf CEC, Executive Chef, Greenville Tech Carolina Culinary Institute Easley, SC

Yield: 4

Ingredients

• 1 lb mashed Idaho® potatoes
• 4 oz parmesan cheese
• 2 oz butter
• 1 tablespoon white truffle oil
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. Mix mashed potatoes with truffle oil, butter and salt.
2. In a small, very hot Teflon skillet, scatter the parmesan, cook until browned, and roll around a cannoli tube.
3. With a pastry bag, fill the cannoli tubes with the truffled mashed potatoes.
4. Use about one ounce parmesan for each cannoli.