(Please share with us your favorite Christmas Dinners and Holiday Food Traditions)
We have less than a week before Christmas is here. Wow… really… I thought I just got done cooking Thanksgiving.
This year we aren’t really doing that much for Christmas. It’s been a long hard year. We even opted out of having a real tree this year. (we just don’t have the space here)
But we did set up my little blue ceramic tree that I made when I was 12.
See that adorable Ornament? It’s a Wooden German Ornament from Cat over at No Wooden Spoons.
It came in my Christmas card from her this year. I love it so much.
One thing that we will not hold back on though this year is our family Christmas dinner. I’ve been looking at different ideas for this years Christmas meal. I always like finding new ideas and recipes.
I love traditional foods that can be tweaked into new and different things. Like mashed potatoes. We have to have mashed potatoes at every big holiday meal.
Maybe it’s a southern thing? I don’t know.
I just know it has to happen. Not to mention, to me I want the sides more than the main dish haha.
Of course you never want to try a new recipe the day of Christmas, so that means I have to do some testing in the weeks beforehand.
So, that’s what I did 🙂
These are a mix between my favorite loaded red skin mashed potatoes and The Pioneer Woman’s Duchess Potatoes.
Makes 48 Mini Roasted Mashed Potato Swirls
6-8 Medium red skinned potatoes
1/2 cup grated Parmesan Cheese
Salt and Pepper
8 oz Cream Cheese
1/2 cup Bacon Bits
2-4 tablespoons of panko bread crumbs
What to do:
Cube the red potatoes. Boil the cubes of red skinned potatoes for about 10 minutes or until tender.
Drain the potatoes and lay them out onto a baking sheet. Sprinkle with salt and pepper.
Roast in the oven for about 15 minutes. The potatoes should be tender but a little crisp on the outside.
Pour the roasted potatoes into a large bowl and mash.
Add butter, milk, grated parmesan cheese, cream cheese, bacon bits.
Mash well and taste. Add pepper and salt if needed.
Add 2 eggs. Stir well.
Scoop the potatoes into a piping bag fitted with a star tip. Spray a mini muffin pan with non-stick cooking spray.
Pipe potato swirls into the mini muffin tin.
In a small bowl, whisk the remaining egg. Sprinkle the panko bread crumbs over the swirls. Drizzle the beaten egg over the swirls and the bread crumbs.
Bake at 375F for 10 minutes until tops start to crisp and brown a bit.
Remove from oven and let cool for a minute or two and then carefully remove from pan.
This Week’s Cravings Upcoming Linky “THEMES”
January 9th – COMFORT FOOD: Soups & Casseroles
Janurary 16th – CHEESE LOVER DAY… YUMMY Cheese recipes
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