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.
Recipe by Idahoan Mashed Potatoes - Idahoan Foods LLC at https://idahoan.com/?post_type=recipe&p=2221