Mashed Potato Stuffed Cannoli Recipe

For the Parmesan cannoli: In a non stick skillet on medium high heat scatter shredded Parmesan in a 3 to 4 inch diameter keeping the cheese loose to create a lacy effect.

Cook until golden brown on one side and gently flip over to brown on the other side - about 1-2 minutes per side.

Using a wooden spoon handle quickly and carefully wrap the each warm cannoli around the handle to form a cylinder. Gently slide off and set aside. Repeat to make approximately 25 cannoli.

For the filling: Stir the green onion and parsley into the prepared Roasted Garlic Mashed Potatoes. Cover and cool slightly.

When potatoes are cool enough to handle but still warm put them in a pastry bag and carefully fill the Parmesan cannoli tubes with the mashed potatoes.

Serve immediately.