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.
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
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.
FRIED POTATO AND GARLIC PUFFS
This recipe-made with potato, butter, garlic, eggs, and flour-is even greater than the sum of its parts.
Provided by Cal Peternell
Categories HarperCollins Deep-Fry Potato Garlic snack HarperCollins Appetizer Hors D'Oeuvre Cocktail Party
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 225°F. Peel the potatoes, cut them in half lengthwise, and cut each half in 3. Boil the potatoes in well-salted water until they're completely tender but not falling apart, about 20 minutes. To check doneness, take a piece out of the pot and cut it at the thickest part. It should sort of break apart and look dry inside. Taste it to be sure, then drain the potatoes well, spread them on a baking sheet, and put them in the oven for 15 minutes to dry completely.
- Pass them through a sieve or food mill into a medium bowl and set them aside. If you'll be cooking the puffs as soon as the dough is ready, leave the oven on so that you can keep batches warm as you fry.
- Meanwhile, make the pâte à choux: In a medium saucepan, bring 1/2 cup water to a boil with the butter and 1/4 teaspoon salt. Add the flour all at once, turn off the heat, and stir with a wooden spoon until completely incorporated. Return the pan to very low heat and stir for a few minutes until the dough forms a ball and a cooked film begins to develop in the saucepan. Let the dough cool for a couple of minutes, and stir in one of the eggs. The dough will fly apart into seemingly irreconcilable blobs, but do not lose heart; keep stirring, and it will become one again, I promise.
- Beat the other egg in a small bowl and begin to stir it in-you may not want to add all of it in the interest of dryness. Stop adding egg when the dough becomes elastic, smooth, and shiny, and then stir in the potato and garlic paste and mix thoroughly. The dough will be very sticky.
- In a heavy saucepan or skillet, heat 2 to 3 inches of frying oil to 325°F, or until it is shimmery, not smoking, and a tiny dollop of the dough dropped in sizzles energetically, but does not scare you out of the kitchen. Carefully drop a walnut-size piece of dough into the oil to fry for a taster. Taste and adjust for salt and . . . more garlic? . . . cooked longer? There are two ways to proceed with frying: (1) load the dough into a pastry bag, squeeze out short lengths, and cut them off and into the oil with a knife or scissors, or (2) use two spoons to form and scrape dollops into the oil. Fry the puffs until they're golden brown, prodding them with a spider to roll them over and fry the other side as needed.
- Dip them out to drain on a rack or crumpled paper and keep them warm in the oven (without the paper, if that's what you're using) as you fry the rest.
- Notes
- Instead of serving the potato puffs alongside fish, meat, chicken, or beans, make them for a pre-dinner aperitivo that you stand around eating in the kitchen while you fry the next batch.
- In spring, if green garlic stalks are available, thinly slice, rinse, and cook one in butter and a very little bit of salted water. When it's tender, drain and add it to the mix in place of the pounded garlic.
- Add chopped chives, parsley, or thyme, or Parmesan or other gratable aged cheese to the dough.
- Potato-puff- frying oil can be strained and saved, refrigerated, to reuse for up to a week.
SCALLOPED POTATO DOME RECIPE BY TASTY
Here's what you need: red potatoes, salt, black pepper, heavy cream, butter, yukon gold potatoes, cheddar cheese, bacon, chives, puff pastry, onion powder, garlic powder, grated parmesan cheese
Provided by Alvin Zhou
Categories Dinner
Yield 8 servings
Number Of Ingredients 13
Steps:
- Using a mandolin, slice the red potatoes to about 3 millimeter-thick slices.
- Slice the gold potatoes to about 5-6 millimeters thick.
- In a large bowl, combine the red potatoes with the salt, pepper, and heavy cream, and stir until evenly coated.
- Preheat oven to 350°F (180°C).
- Butter an oven-safe, 8 or 9-inch (20 or 23-cm), stainless steel mixing bowl.
- Starting from the center, lay the red potatoes in an overlapping, circular fashion, making sure they make good contact and are sticking to the bowl. Repeat the circular pattern up until roughly ½-inch (1-cm) from the top of the bowl.
- Place the sliced gold potatoes into the cream, stirring until fully coated with cream.
- Shake off the excess cream, then layer the potato slices at the bottom of the bowl, building in a similar circular fashion.
- After 2-3 rotations, place down 2 slices of cheddar. To fill the gaps, you might need to cut 2 more slices into halves and use those strips near the edges.
- Layer another 2 rotations of gold potatoes.
- Place the strips of bacon in a single layer across the potatoes.
- Layer another 2 rotations of gold potatoes.
- Sprinkle the chives in an even layer across the potatoes.
- Layer another 2 rotations of gold potatoes.
- Fan out the rest of the cheddar slices in a circular pattern on top of the potatoes.
- Layer another 2 rotations of gold potatoes.
- Place the circle of puff pastry on top, pressing it lightly into the potatoes.
- Bake, uncovered, for 1 hour and 30 minutes. If the pastry or the edges of potatoes near the top are starting to get too dark, cover the dish with foil and continue baking.
- Cool until the bottom of the dish is no longer warm.
- While the potatoes bake, prepare the garlic cream sauce by transferring the cream from the soaked potatoes into a medium saucepan or pot.
- Add the onion powder, garlic powder, and Parmesan, stirring while bringing to a boil. Set aside and reheat when serving.
- Preheat oven to 400°F (200°C).
- Run a knife along the sides of the bowl to make sure the potatoes are release, then invert it onto a baking tray.
- Bake for another 10 minutes or so, until the slices start to turn golden brown and slightly crispy.
- Transfer the dome to a cutting board, then slice into wedges.
- Serve with the cream sauce, a sprinkle of chives.
- Enjoy!
Nutrition Facts : Calories 779 calories, Carbohydrate 61 grams, Fat 54 grams, Fiber 4 grams, Protein 21 grams, Sugar 4 grams
CRISPY POTATO PUFFS RECIPE BY TASTY
This super crunchy twist on classic fries will certainly wow your guests and leave them wanting more.
Provided by Bella Lopez
Time 1h15m
Yield 8 Servings
Number Of Ingredients 7
Steps:
- In a large bowl, mash the potatoes until completely smooth. Add the kosher salt, black pepper, and potato starch and mix until well-combined.
- Roll the potato mixture into ½-inch-wide balls.
- Fill a medium pot halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
- Working a few at a time, fry the potato balls in the hot oil until golden brown and crispy, about 4 minutes, stirring to prevent the balls from sticking together. Transfer to a paper towel-lined plate to drain and sprinkle with flaky salt and dried parsley.
- Serve immediately. Leftovers will keep in an airtight container in the refrigerator for up to 1 day. To reheat, air fry at 350°F (180°C) for 3-5 minutes, until warmed through.
- Enjoy!
Nutrition Facts : Calories 29 calories, Carbohydrate 0 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
CRISPY PARMESAN POTATO PUFFS
Make and share this Crispy Parmesan Potato Puffs recipe from Food.com.
Provided by adopt a greyhound
Categories Healthy
Time 1h7m
Yield 24 balls, 8 serving(s)
Number Of Ingredients 9
Steps:
- Add potatoes to a large pot of boiling water and cook until fork tender, about 20 minutes. Drain and add back to the pot, then mash with salt, pepper, butter and milk. Stir in parmesan and onions, then place the mixture in the fridge to cool for 15-20 minutes.
- Preheat the oven to 400 degrees.
- Remove potatoes from fridge and roll into 1-inch balls. Dip in beaten egg, then cover in bread crumbs. Place on a baking sheet 1-2 inches apart, and hit each with a quick spritz of olive oil or cooking spray. Bake for 12-15 minutes, or until outside is crispy.
Nutrition Facts : Calories 360.3, Fat 11.5, SaturatedFat 5.9, Cholesterol 69.5, Sodium 587.5, Carbohydrate 49.9, Fiber 4.4, Sugar 3.6, Protein 14.3
CRISPY CHEDDAR MASHED POTATO PUFFS
Battered, deep-fried mashed potato puffs with bacon and a cube of Cheddar inside. Serve with chive sour cream.
Provided by Borden® Cheese
Categories Trusted Brands: Recipes and Tips Borden Cheese
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- MIX 1/2 cup sour cream and chopped chives together in a small bowl. Refrigerate.
- Preheat oven to 400 degrees F. Shred 1/2 of cheese to make about 1 cup of shreds. Divide shreds into 8 piles, about 2-inches apart, on a silicone baking mat or parchment paper lined cookie sheet and bake about 5 minutes or until cheese melts and becomes crisp. Let cool 5 minutes and remove from baking sheet. Reduce oven temperature to 180 degrees F.
- Cut the remaining 4 oz. cheese into 8 1/2-inch cubes. Form balls of mashed potato mixture, using an ice cream scoop. Make a small hole in center of each potato ball and fill with one cube Borden® Cheese. Cover with additional mashed potato so cheese is hidden inside. Refrigerate until ready to fry.
- Heat oil in a large saucepan over medium-high heat to 375 degrees F. Prepare beer batter according to package directions; dip each mashed potato ball into batter, and deep-fry for about 5 minutes or until golden brown. Remove from oil, and drain on paper towel. Reheat oil to 375 degrees F between batches. Keep potato puffs warm in the holding oven.
- Place potato puff on a plate; top with dollop of chive cream, a few chives and the Cheddar crisp. Serve immediately.
Nutrition Facts : Calories 778.2 calories, Carbohydrate 42.8 g, Cholesterol 133.2 mg, Fat 44.9 g, Fiber 1.4 g, Protein 30.8 g, SaturatedFat 26.8 g, Sodium 2330.5 mg, Sugar 0.8 g
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
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