CHEESE POTATO PUFF
I enjoy entertaining and always look for recipes that can be made ahead of time. I got this comforting potato recipe from my mother-in-law. It's wonderful because I can prepare it the night before. It contains basic ingredients that everyone loves like milk and cheddar cheese. -Beverly Templeton, Garner, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large kettle; cover with water. Add 1/2 teaspoon salt; cook until tender. Drain; mash potatoes until smooth. , In a large saucepan, cook and stir the butter, cheese, milk and remaining salt until smooth. Stir into potatoes; fold in eggs. Pour into a greased 3-qt. baking dish. , Bake, uncovered, at 350° for 40 minutes or until puffy and golden brown. Sprinkle with chives if desired.
Nutrition Facts : Calories 379 calories, Fat 22g fat (14g saturated fat), Cholesterol 107mg cholesterol, Sodium 540mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
CHEESY POTATO PUFF
These are the highest, fluffiest, tastiest potatoes I've ever had. They can be made a day ahead and refrigerated until ready to bake. This dish is Mom's specialty, and we all especially love the part along the edge of the casserole dish that gets golden brown. -Alyson Armstrong, Parkersburg, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12-14 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; mash potatoes. Add 1-3/4 cups cheese, milk, butter and salt; cook and stir over low heat until cheese and butter are melted. Fold in eggs. , Spread into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until golden brown.
Nutrition Facts : Calories 226 calories, Fat 10g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 333mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
CHEESY POTATO PUFFS
[DRAFT]
Provided by Food Network
Time 52m
Yield 16 Servings
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 425°F. Coat two large baking sheets with nonstick cooking spray.
- 2. In a medium saucepan over medium heat, combine butter, milk and sour cream, and cook for 2 to 3 minutes, or until a full boil is reached. Add the flour all at once and stir vigorously with a wooden spoon, until dough mixture pulls away from the sides of saucepan and forms a ball. Continue to cook for another minute or until excess moisture is gone, stirring constantly. Transfer to a large bowl and cool for 5 minutes.
- 3. Beat in eggs one at a time by hand or with an electric mixer on low speed, making sure each egg is fully incorporated into the dough before adding the next egg. Beat the dough until it is shiny and smooth. Stir in cheese, Potatoes and salt, and mix well. Drop a tablespoon of dough at a time onto baking sheets, about 1-½ inch apart.
- 4. Bake uncovered for 28 to 32 minutes, or until golden brown and firm to the touch. Serve warm or at room temperature.
CHEESY PASTRY PUFFS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 12 to 14 pastry puffs
Number Of Ingredients 6
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Crumble the oregano and salt in a small bowl using your hands and set aside.
- Combine the flour, baking powder and butter in a food processor. Pulse until the mixture forms a coarse meal. Add the cheese and 1 tablespoon ice water. Process until the mixture forms into a ball, adding extra water, 1 teaspoon at a time, if needed. On a lightly-floured work surface, roll out the dough into a 10-inch-diameter circle, about 1/4-inch thick. Form the dough into a flat disc and cover with plastic wrap. Refrigerate for 30 minutes.
- Sprinkle the dough with the seasoned salt. Gently roll the salt into the dough using a rolling pin.
- Cut the dough into different shapes using the cookie cutters, and transfer to the prepared baking sheets. Bake until puffed and golden, 10 to 12 minutes. Transfer to a wire rack to cool, about 10 minutes.
CHEESE PUFFS (GOUGERES)
Light, airy, cheese puffs are a versatile addition to a meal or appetizer plate. Tiny, they're like soup nuts. Larger, they pair well with beer or wine. Even bigger, they can be split and filled with ham, chicken, tuna salad, or even more cheese! These are easier to make than the recipe sounds, yet the result looks impressive enough that you can tell your friends you slaved over them.
Provided by Carolyn Bunkley
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
- Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
- Separate the white and yolk from one egg, reserving the yolk for glazing.
- Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
- Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.
- Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.
- Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
- Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
- Remove pans from oven and leave puffs on pans until cool enough to serve.
Nutrition Facts : Calories 219.3 calories, Carbohydrate 9.5 g, Cholesterol 130.8 mg, Fat 15.9 g, Fiber 0.4 g, Protein 9.7 g, SaturatedFat 8.7 g, Sodium 326.9 mg, Sugar 1.3 g
CHEESY POTATO PUFFS
Our Cheesy Potato Puffs are like savory cheddar cookies. Only they're puffier, and they make better pre-dinner appetizers than cookies.
Provided by My Food and Family
Categories Milk
Time 52m
Yield 32 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425°F.
- Bring butter, milk and sour cream to full rolling boil in medium saucepan on medium heat, stirring frequently. Add flour (all at once); stir vigorously with wooden spoon until mixture forms ball and pulls away from side of pan. Cook 1 min. or until liquid is cooked off, stirring constantly. Spoon into large bowl; cool 5 min.
- Add eggs, 1 at a time, beating with mixer after each addition until well blended. Continue to beat until dough is smooth and shiny. Stir in cheese and potatoes until well blended. Drop tablespoonfuls of dough, 1-1/2 inches apart, onto baking sheets sprayed with cooking spray to form 32 puffs.
- Bake 28 to 32 min. or until firm and golden brown.
Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
CHEESE POTATO PUFF
Make and share this Cheese Potato Puff recipe from Food.com.
Provided by RecipeNut
Categories Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in a large kettle; cover with water. Add 1/2 teaspoon salt; cook until tender. Drain; mash potatoes until smooth. In a saucepan, cook and stir butter, cheese, milk and remaining salt until smooth. Stir into potatoes; fold in eggs. Pour into a greased 3-qt. baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until puffy and golden brown. Sprinkle with chives if desired.
CHEESE PUFFED POTATOES
Make and share this Cheese Puffed Potatoes recipe from Food.com.
Provided by Vicki in CT
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes until tender.
- Beat with mixer: potatoes, sour cream, cottage cheese, melted butter, onion powder, salt and pepper. Whip well.
- Pour into greased casserole and bake at 375 degrees for 30 minutes uncovered.
- Top with cheddar and cook 15 more minutes.
Nutrition Facts : Calories 467.2, Fat 13.6, SaturatedFat 8.5, Cholesterol 38.4, Sodium 373.3, Carbohydrate 68.6, Fiber 8.3, Sugar 3.4, Protein 19.4
PUFFED POTATOES WITH CHEESE
Steps:
- Saute the onion in a tablespoon butter until translucent and tender.
- Combine the mashed potatoes with remaining butter, cheese, milk, salt and pepper and cooked onion, and place over low heat until cheese and butter are melted. Fold in beaten eggs.
- Turn into a greased two-quart casserole or souffle dish and bake at 375 degrees for 45 minutes, until potatoes are puffed and brown. Serve.
- The dish may be prepared in advance, leaving only the baking to be done before serving.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 18 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 695 milligrams, Sugar 4 grams, TransFat 1 gram
CHEESE PUFF APPETIZERS
You can prepare these cheese puffs stuffed with olives and freeze them (in an airtight container) for up to two weeks before baking, if you'd like!
Provided by Jean
Categories Appetizers and Snacks Pastries
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
- In a small bowl, mix together cheese, butter, flour, and Worcestershire sauce. Knead the dough. Pinch the dough into small balls, flatten them in the palm of your hand, then roll each circle of dough around one stuffed olive. Arrange the wrapped olives on the prepared cookie sheet.
- Bake for 15 minutes until lightly brown.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 8.4 g, Cholesterol 40.1 mg, Fat 15.5 g, Fiber 0.4 g, Protein 6 g, SaturatedFat 9 g, Sodium 451.9 mg, Sugar 0.2 g
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