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Parve
Easy
2 Hours
Diets 
A new twist on the beloved mashed potato.
4 potatoes, cooked
2 tablespoons margarine
1/2 tablespoon salt, plus more to taste
ground black pepper, to taste
4 sweet potatoes, cooked
1 tablespoon margarine
1 teaspoon salt, plus more to taste
1/8 teaspoon ground white pepper, such as Gefen
1 head of garlic
1 tablespoon Gefen Olive Oil
12 ounces Beleaves Frozen Broccoli
1/3 of the classic potato filling (from step 1)
salt, to taste
pepper, to taste
stainless steel cannoli tubes (see note)
oil, such as Gefen Canola Oil, for frying
In a bowl, mash potatoes, margarine, salt, and black pepper until smooth. Taste and add salt as needed. Set aside, reserving 1/3 of the potato filling for the broccoli filling.
In a bowl, mash sweet potatoes, margarine, salt, and white pepper. Taste and add salt as needed.
Preheat oven to 350 degrees Fahrenheit. Slice the top off the garlic, drizzle with oil, and wrap in aluminum foil. Cook for one hour.
Squeeze garlic out of the papery peels and mash into the sweet potatoes. Set aside.
In a pot, cook broccoli for 20 minutes, until softened.
Drain and mash. Add to reserved classic potato filling with salt and pepper to taste. Set aside.
Wrap wonton wrappers around the cannoli tubes to form cannoli shells.
In a pot, heat oil and fry two minutes per side, until golden.
Using a piping bag (or a zip-top with the corner snipped off) fill fried cannoli shells with the prepared fillings. To serve, present each guest with one of each flavor.
Photos and Styling by Yossi and Malky Levine
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