Ingredients:
4 large russet potatoes
1/2 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 egg
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup shredded mozzarella cheese
For the Creamy Herb Sauce:
1 cup heavy cream
1/4 cup chicken broth
1 tablespoon chopped fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Directions:
Preheat the oven to 375°F (190°C). Peel and dice the potatoes, then boil in a pot of salted water until tender, about 15 minutes. Drain and mash until smooth.
In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3 minutes. Add the ground beef and pork, cooking until browned. Drain excess fat.
Stir in breadcrumbs, Parmesan cheese, thyme, rosemary, egg, salt, and pepper into the meat mixture. Cook for an additional 2 minutes, then remove from heat.
On a flat surface, place a portion of mashed potatoes and flatten into a rectangle. Spoon a portion of the meat mixture onto the center of the potatoes and roll tightly to form a log. Repeat with remaining potatoes and meat mixture.
Place the potato rolls seam-side down on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the potato rolls are golden brown and heated through.
For the sauce, combine cream, chicken broth, parsley, basil, oregano, salt, and pepper in a saucepan over medium heat. Simmer until thickened, about 5 minutes.
Serve the potato rolls warm, drizzled with the creamy herb sauce.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 520 kcal | Servings: 4 servings