Puff pastry cones are stuffed with mashed potatoes to resemble mini cornucopia for a fun Thanksgiving side dish. It’s also a great way to use up leftover mashed potatoes.
I hope everyone had a good holiday weekend. We spent the time with family and friends –bonding, catching up, and of course doing a lot of eating. It was nice and relaxing and I feel somewhat recharged for the upcoming weeks. Unfortunately, as I write this post, I’m currently sitting at the airport because our flight has been delayed until 1 AM. Yes, that is 1 AM departure time. (Edit: We actually departed at 2 AM!) Monday morning is not going to be pretty.
These mashed potato cones came together on a whim. I usually like having one unique looking dish at Thanksgiving, and somehow I didn’t plan for one this year. At the last minute, I got this idea. I had seen puff pastry cones before and I happened to have some frozen puff pastry in my freezer. I was making mashed potatoes and decided to try piping them into the cones. I’m pretty excited with how these turned out.
If you like this recipe you might like my Pumpkin Dinner Rolls, too.
Mashed Potato Cones
- 2 sheets frozen puff pastry
- 10 sugar cones
- 2 1/2 lbs Idaho potatoes peeled
- 1/2 cup heavy cream
- 3 cloves garlic roughly chopped
- 3 tbsp Ranch seasoning mix
- Preheat oven to 400°F. Individually wrap sugar cones in foil, covering each cone completely. Spray cones with cooking spray.
- Cut each pastry sheet evenly into 10 strips. Take one strip, and starting at the bottom (pointed) part of cone, slowly wrap strip around cone, leaving some overlap as you work your way up the cone. Tuck the end strip into the wrap. Take a second strip and continue wrapping from where the last strip ended, making sure to overlap. Place the cone on a large baking sheet lined with parchment paper or a silpat mat. Make sure to put the cone facedown on the end of the strip, so that the weight of the cone keeps the end strip secure so it does not unravel when it bakes. Repeat with remaining cones.
- Bake cones for about 15 minutes or until puff pastry cones are golden brown.
- While cones are cooling, make the mashed potatoes. Boil potatoes in water until tender. Drain and remove from water. In a small saucepan, add heavy cream and garlic. Bring heavy cream to a simmer and cook until garlic aroma comes out. Add potatoes and cream to food processor. Pulse until smooth. add in ranch seasoningand pulse a few more times until incorporated. Add salt and pepper if desired.
- Cool the potatoes until they have thickened. Place the mashed potatoes into a pastry bag and pipe into cones. Garnish them with fresh chopped parsley, if desired, and serve them with a bowl of gravy.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.