BAKED POTATO PUFFS
The hardest line cook job I ever had was at the Carnelian Room, where on a busy night I'd prepare over 250 steaks and chops. The biggest challenge was frying French potato puffs to order. Called pommes dauphine, it's one of the finest foods ever invented. To save your kitchen from that deep fryer smell, I wanted to try a baked version. I was very happy with the results. Even though they weren't as dark and crispy as the fried version, the inside was virtually identical. Enjoy these as a warm snack with a dip, or to go alongside some eggs or grilled steak.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
- Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
- Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
- Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
- Scoop potato dough into the greased muffin cups.
- Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.
Nutrition Facts : Calories 44.8 calories, Carbohydrate 4.8 g, Cholesterol 20.6 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 37.2 mg, Sugar 0.1 g
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.
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
CRISPY POTATO PUFFS
Crispy coating surrounds a velvety potato filling in these adorable puffs. They make a perfect side for meats and poultry. Best of all, the recipe makes 2 dozen, so you can use just the number you need for dinner.-Eva Tomlinson, Bryan, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings (2 puffs each).
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan., Mash potatoes, gradually adding milk, butter and salt; stir in cheese. Transfer to a large bowl; refrigerate, covered, 2 hours or until firm enough to shape., In a shallow dish, combine cornflakes and sesame seeds. Shape potato mixture into 1-1/2-in. balls; roll in cornflake mixture. Place on greased baking sheets. Bake 7-9 minutes or until golden brown., Freeze option: Place unbaked puffs on baking sheets; cover and freeze until firm. Transfer to resealable plastic freezer bags. Freeze up to 3 months. To use, preheat oven to 400°. Place frozen potato puffs on greased baking sheets. Bake 15-20 minutes or until golden brown and heated through.
Nutrition Facts : Calories 248 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 466mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
CRISPY CREAMY POTATO PUFFS
This was in the last issue of the Food and Wine magazine, and it really is so good. Its easy to do, but the hardest thing is the time. It is better if you use the potato ricer as it calls for. Gives the potatoes an entirely different texture. What a unique way to serve potatoes for the holidays! Serving size is an estimate, as it makes 60 potato puffs.
Provided by Lou6566
Categories Potato
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Put the potatoes in a large saucepan and cover with water. Add a large pinch of salt and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain the potatoes and return them to the saucepan. Cook for 1 minute over high heat, shaking the pan frequently to dry out the potatoes.
- Pass the potatoes through a ricer into a large bowl. Stir in the egg, butter, dry milk, cheese, flour and nutmeg; season with salt. Using floured hands, roll the potato mixture into 1-inch balls; you should have about 60.
- Preheat the oven to 350°F In a large nonstick skillet, heat 1/2 inch of vegetable oil until shimmering. Working in batches of about 12, fry the potato balls over moderately high heat until they are browned on 3 sides, 2 to 3 minutes per side. Drain on paper towels, season lightly with salt and transfer the potato balls to a large rimmed baking sheet. Repeat with the remaining balls.
- When all of the puffs are fried, reheat them in the oven for about 10 minutes. Serve at once.
- MAKE AHEAD The recipe can be prepared through Step 2 and refrigerated overnight. Bring the potato balls to room temperature before frying.
Nutrition Facts : Calories 138.8, Fat 2.1, SaturatedFat 1.1, Cholesterol 25.2, Sodium 36.4, Carbohydrate 26.2, Fiber 2, Sugar 1.7, Protein 4.1
POTATO PUFF
This is major comfort food in our house. I usually make this as a side dish to go with fish, but my kids like it all on its own.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the potatoes, sour cream or yogurt, cottage cheese, onion, salt and pepper, and place into a greased 2-quart casserole.
- Pour on melted butter.
- Bake at 350 degrees for 1 hour or until puffed and golden.
Nutrition Facts : Calories 245.3, Fat 11, SaturatedFat 6.7, Cholesterol 27.4, Sodium 617.7, Carbohydrate 29.7, Fiber 2.4, Sugar 2.6, Protein 7.2
MASALA POTATO PUFFS
Try adding peas or small cubes of fried paneer or halloumi to the potato filling in these flavour-packed masala potato puffs. They're great for sharing at a picnic
Provided by Kratia Garwal
Categories Lunch, Snacks
Time 1h15m
Number Of Ingredients 11
Steps:
- First, make the filling. Put the potatoes in a pan of cold salted water, bring to the boil and simmer for 15 mins until tender. Drain, then crush roughly using a fork. Leave to cool, then stir in the rest of the filling ingredients and season well. Can be made up to three days in advance and kept covered and chilled.
- Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Put the pastry squares on the tray and working with them one at a time, spoon three or four teaspoonfuls of the potato filling onto one corner. Brush the exposed edges with some beaten egg, then fold the other corner over the filling to enclose it and make a triangle. Press the edges together and seal by pressing again using a fork. Repeat the process to make 12 potato puffs. Brush with more of the beaten egg and sprinkle with sesame seeds. Can be assembled a day ahead and kept chilled overnight. Bake for 20-25 mins until golden and puffed up, then transfer to a wire rack and cool for 10-15 mins before serving, or cool completely to pack for a picnic. Once cooled, will keep chilled in an airtight container for two days.
Nutrition Facts : Calories 298 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
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