Add a phyllo shell crunch and a garlic kick to your mashed potatoes with this appetizer recipe.
- 1 medium russet potato, peeled and quartered
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1/4 cup olive oil
- Dash of salt and pepper
- 1 package (15 count) Athens® Phyllo Shells
- 2 tablespoons dill weed, for garnish
Preheat oven to 350°F.
In a medium 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 or pipe filling into each phyllo shell. Bake for 8-10 minutes or until golden brown. Garnish with dill weed. Serve warm.