Garlic Mashed Potatoes Tarts

By Jan_C

Ingredients

• 1 peeled and guartered meduim russet potato
• 2 peeled garlic cloves
• 1/2 teaspoon salt
• 1/4 cup olive oil
• Dash of salt and pepper
• 15 Athens® Mini Fillo Shells (1 box)
• 2 tablespoons dill weed, for garnish

Details

Servings 15
Adapted from athensfoods.com

Preparation

Step 1

In a meduim saucepan, place potato and enough water to cover. Add garlic and salt. Cook over medium heat for 15 minutes or until potato is soft. Drain water, saving 2 tablespoons of liquid. In a food processor, puree potato and garlic. Slowly pour olive oil into running food processor. Add reserved water and process until smooth and creamy. Season with salt and pepper. Spoon 1 rounded teaspoon of fillling into each Fillo Shell. Bake in preheated 350°F oven for 8-10 minutes or until golden brown. Garnish with dill weed. Serve warm.

Makes 15 Appetizers