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