POTATO PUFFS
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Put the potatoes in a medium pot and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 20 minutes; drain. Pass the potatoes through a ricer into a large bowl or mash with a potato masher until smooth.
- Combine the milk, butter, 1/2 teaspoon salt and 1/4 cup water in a medium saucepan and bring to a boil. Remove from the heat, add the flour and stir vigorously with a wooden spoon until incorporated. Return the saucepan to the stove and cook over low heat, stirring, until the mixture comes together and pulls away from the side of the pan, about 1 minute. Continue stirring until the mixture is slightly shiny, about 4 more minutes.
- Transfer the mixture to a stand mixer and beat with the paddle attachment on medium-high speed, about 1 minute. Add half of the mashed potatoes and the whole egg and beat until incorporated. Add the remaining potatoes and the egg yolks and beat until creamy and smooth, about 1 more minute. Transfer the mixture to a pastry bag fitted with a 1/2-inch round tip. Set a large piece of parchment paper on a cutting board. Pipe about 24 mounds (1 to 1 1/2 inches each) of the potato mixture on the parchment. Cut the parchment between the mounds with a paring knife so each puff sits on its own piece of paper.
- Heat 2 inches of peanut oil in a large pot until a deep-fry thermometer registers 325 degrees F. Working in batches, carefully invert each puff into the oil, leaving it on the parchment. The parchment will fall off as the puffs cook; remove with tongs. Fry until golden, turning as needed, 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
POTATO PUFF
This wonderfully rich potato casserole complements a variety of main courses. I've shared the recipe with so many people, I can almost recite it by heart!
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. , In a small bowl, whisk the egg yolks, milk, salt, basil and pepper. Gradually stir into mashed potatoes. Fold in 1 cup cheese. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into potato mixture., Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 225 calories, Fat 9g fat (5g saturated fat), Cholesterol 103mg cholesterol, Sodium 378mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
MOM'S POTATO PUFFS
My mother would always cook extra mashed potatoes so us kids could have these delicious puffs the next day. Over the years I have experimented with her basic recipe and sometimes will add grated cheddar cheese, chopped green onions and bacon bits to the mixture. I have also added corn niblets for a really different tasting puff.
Provided by PATTI PEARSON
Categories Side Dish Potato Side Dish Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the flour, baking powder, and salt. Mix in the mashed potatoes and egg until well blended.
- Heat oil in a deep-fryer or heavy deep skillet to 365 degrees F (180 degrees C). Carefully drop the potato mixture by spoonfuls into the hot oil, and fry until golden brown, about 5 minutes. Remove from oil to drain on paper towels.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 12.8 g, Cholesterol 31 mg, Fat 15.6 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.1 g, Sodium 297.1 mg, Sugar 0.3 g
SWEET POTATO PUFFS
Steps:
- Preheat the oven to 425 degrees F. Spray a rimmed baking sheet with nonstick cooking spray and set aside.
- In a medium bowl, mix together the mashed sweet potato, mascarpone, cinnamon, ginger and vanilla using a rubber spatula. Set aside.
- On a lightly floured surface, roll out a sheet of puff pastry to 10-by-13 inches. Using a 3- inch round cutter, cut out 12 rounds from the first sheet of puff pastry. Working one at a time, use your fingers to slightly flatten and widen each round. Spoon a heaping teaspoon of the mashed potato filling into the middle of the round, brush a small amount of egg on one edge and stretch the pastry over the filling to make a half moon. Crimp the edges with your fingers to seal and place on the prepared baking sheet. Continue with the remaining rounds and half the filling, leaving 1 inch between puffs, and then cut and fill 12 rounds from the second sheet of puff pastry.
- Brush the tops of each pastry with some beaten egg and sprinkle with some cinnamon-sugar. Use the tip of a knife to poke a hole in the center of each of the puff. Bake until golden brown and puffed, about 15 minutes. Serve hot.
ITALIAN POTATO PUFFS
Make and share this Italian Potato Puffs recipe from Food.com.
Provided by RUTH CARRAWAY
Categories Potato
Time 20m
Yield 24 puffs, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- IN MEDIUM MIXING BOWL MIX WELL ALL INGREDIENTS EXCEPT FOR OIL.
- HEAT OIL TO 325 F.
- USE 1/2 OZ COOKIE SCOOP (1 TBSP) TO DROP POTATO MIXTURE INTO HOT OIL.
- DEEP FRY FOR 2- 3 MINUTES TILL GOLDEN BROWN, TURNING OCCASIONALLY TO COOK EVENLY.
- REMOVE FROM OIL TO PAPER TOWEL LINED PLATTER.
- SERVE HOT!
Nutrition Facts : Calories 72, Fat 0.9, SaturatedFat 0.3, Cholesterol 27.2, Sodium 227.1, Carbohydrate 13.3, Fiber 0.9, Sugar 0.9, Protein 2.4
POTATO PUFFS
I give this recipe out often. It's suitable for any meal, and a terrific use of leftover potatoes. They're great alongside sandwiches or hamburgers. -June Mullins, Livonia, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 puffs.
Number Of Ingredients 7
Steps:
- In a bowl, beat egg yolks. Add potatoes, Parmesan cheese, parsley, onion and garlic powder; mix well. Beat egg whites until stiff; fold into the potato mixture. Brush eight muffin cups or small ramekins generously with melted butter. Divide potato mixture into cups. Brush remaining butter over potatoes. Bake at 375° for 30-35 minutes or until lightly browned. Serve immediately.
Nutrition Facts : Calories 106 calories, Fat 7g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 223mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
GARLICKY POTATO PUFFS
This recipe allows you to do something a little fancier than garlic mashed potatoes with not much more effort or time. Flour can be substituted for the potato starch, but I think the potato starch is much better in terms of flavor for this recipe. Serves 4, number of puffs will be dependent on how large you make each of them.
Provided by FlemishMinx
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400°F.
- Add the minced garlic to the melted butter and allow to stand until needed.
- Peel, dice, and boil potatoes till tender; mash with a potato masher.
- Add all ingredients to the potatoes and mix well.
- Place large tablespoons of the mixture in a buttered baking dish or on a cookie sheet.
- Sprinkle each with paprika, if desired.
- Bake in the oven for about 10 to 12 minutes, or until golden brown.
Nutrition Facts : Calories 258.4, Fat 5.6, SaturatedFat 2.7, Cholesterol 113.4, Sodium 654.6, Carbohydrate 44.8, Fiber 5.5, Sugar 2.2, Protein 8.3
ITALIAN-STYLE ROASTED BABY POTATOES
These roasted baby potatoes are a quick and easy side dish that can be made while the main dish is cooking.
Provided by Jules
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish or rimmed sheet with foil.
- Place halved potatoes in a large resealable plastic bag. Add olive oil and Italian dressing mix, seal bag, and shake until all potatoes are coated evenly. Transfer to the prepared baking dish.
- Roast in the preheated oven until tender, flipping potatoes halfway through cooking time, about 30 minutes.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 49.5 g, Fat 5.3 g, Fiber 6.1 g, Protein 5.6 g, SaturatedFat 0.8 g, Sodium 414.3 mg, Sugar 3.4 g
More about "italian potato puffs recipes"
CHEESY MASHED POTATO PUFFS - POTATOES USA
From potatogoodness.com
Servings 12-24Total Time 50 minsEstimated Reading Time 2 minsCalories 82 per serving
ITALIAN SAVORY STUFFED PUFF PASTRY POCKETS - SACCOTTINI …
From anitalianinmykitchen.com
Reviews 2Category Appetizer, Main DishCuisine American/ItalianTotal Time 35 mins
SAUSAGE POTATO PUFFS RECIPE - MARIA HELM SINSKEY
From foodandwine.com
FAT-FREE POTATO PUFFS - BRAND NEW VEGAN
From brandnewvegan.com
ONE PAN WEEKNIGHT COTTAGE PIE WITH POTATO PUFFS RECIPE
From littlespicejar.com
ITALIAN ROASTED POTATOES - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
ITALIAN POTATO PUFF - RECIPE - COOKS.COM
From cooks.com
MASHED POTATO PUFFS - THE COOKING JAR
From thecookingjar.com
CRAZY POTATO PUFFS HAVE TAKEN OVER SOCIAL MEDIA AND I …
From thekitchn.com
10 MOST POPULAR ITALIAN POTATO DISHES - TASTEATLAS
From tasteatlas.com
MASHED POTATO CHEESE PUFFS RECIPE - RECIPES.NET
From recipes.net
ITALIAN POTATO PUFFS – RECIPEFUEL | RECIPES, MEAL PLANS, DIET AND ...
From recipefuel.com
CRISPY AND FLAVORFUL AIR FRYER POTATO PUFFS RECIPE
From the-bella-vita.com
RECIPE: CHEESY MASHED POTATO PUFFS | KITCHN
From thekitchn.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #appetizers #side-dishes #eggs-dairy #potatoes #vegetables #american #southern-united-states #easy #dinner-party #finger-food #kid-friendly #cheese #deep-fry #dietary #inexpensive #presentation #technique
You'll also love