Preheat oven to 250. Peel garlic and add to a cocotte. Add rosemary stems and cover in olive oil. Bake for about 2 hours or until garlic is soft, bubbling and golden brown.
Meanwhile, boil a large salted pot of water. Peel potatoes and slice into chunks. Careful to not slice pieces too small or else the potato can get waterlogged. When water boils, add potato. Cook for about 12 min or until potatoes are soft. Drain, and add back into pot and mash.
When garlic confit is ready, add to a bowl with shredded cheese, melted butter, parsley, salt and pepper. Combine together and then pour over mashed potatoes. Mix until smooth and add heavy cream as needed. Season to taste.
Add fry oil to a deep skillet. Add a small amount (about a nickel sized) of mashed potato to the center of each wonton wrapper. Add a small sprinkle of cheese. Whisk egg wash and line the edges of the wonton. Fold over to create a triangle. Add a little more egg wash to the center of the triangle and fold the 2 longest corners into the middle. The wonton should be tightly sealed.
Once fry oil is hot, add wontons about 6 at a time. I like to test the oil with one wonton to make sure it’s hot before I dunk the rest. Cook the wontons for about 4-5 min, flipping halfway through. Transfer to a rack.
Add sour cream to a bowl and top with chives, salt and pepper. Serve wontons when they’re still warm. Enjoy!
