
Lemon Mint Crisps Recipe
- 1½ cups Idahoan® Original Mashed Potatoes (must be the ones in the box – not in the pouch)
- ¼ cup sugar
- ¼ cup loosely packed fresh mint leaves
- ¾ cup butter, softened
- 2½ cups confectioners’ sugar, divided
- 3 eggs
- 2¼ cups heavy whipping cream, divided
- 2 Tbsp lemon juice
- 2 tsp grated lemon peel
- 1 jar (10 ounces) lemon curd*
- 1 qt fresh strawberries, sliced
- 2 cups blueberries
- Place sugar and mint in a small food processor; cover and process until blended. Set aside.
- Preheat oven to 325°F.
- In a large bowl, cream butter and 1-3/4 cups confectioners’ sugar until light and fluffy. Beat in 4-1/2 teaspoons reserved mint mixture. Add eggs, one at a time, beating well after each addition. Add mashed potato flakes alternately with ¼ cup cream. Stir in lemon juice and peel.
- Pour into a greased 9˝ x 13˝ baking dish. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a large bowl, beat remaining cream until it begins to thicken. Add ½ cup confectioners’ sugar and 1 tablespoon mint mixture; beat until stiff peaks form. Fold in lemon curd; set aside.
- Cut cake into 3×3 squares. You’ll end up with 12 squares. Remove from pan with a spatula. Place on clean surface, or parchment paper and cut each square into a triangle (yielding 24 triangles).Spread cream mixture on top of each triangle and top with sliced strawberry, blueberries and mint leaf.
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