SALSA DI PARMA TOPPED DUCHESS POTATOES

By akselden

Ingredients

• 1 (2 lb) bag organic red potatoes, peeled, quartered
• 2 tbsp. milk
• 2 tbsp. butter
• 1 egg, beaten
• 1 tsp. kosher salt
• 1 large zipper Closure freezer storage bag
• 16 tbsp. (0.63 lb.) container Kowalski's Salsa di Parma, divided

Preparation

Step 1

Place potatoes in large saucepan; cover with cold water and sprinkle with 1 tbsp. salt. Bring to a boil over high heat; reduce heat and simmer until tender when pierced with a fork (about 20 min.). Drain potatoes; add milk, butter, egg and 1 tsp. salt to pan. Using hand potato masher; mash potatoes until no lumps remain. Spoon potato mixture into storage bag; using scissors, snip off one corner of bag making small opening. On parchment-lined jelly roll pan, pipe potato mixture into 8 circular mounds. Using back of teaspoon, make a well in center of each mound; fill each with 2 tbsp. Salsa di Parma. Place pan in freezer until potatoes are firm; freeze, covered, until needed. To Bake: Arrange potatoes on parchment-lined jelly roll pan; bake in a preheated 425 oven until lightly browned on top (12-15 min.). Serve immediately.