Leftover mashed potatoes or boiled fresh potatoes provide the base for potato puffs, which have a crispy exterior with a creamy, flavorful interior. Yukon Gold potatoes work well because of their warm color and naturally creamy texture, but you can use any type of potato. Keep the puffs simple with just a few savory seasonings, or add cheese and chopped meat for a more satisfying dish. Serve versatile puff potatoes plain, or garnish them with a dollop of whipped cream and a sprig of parsley
Things You'll Need
- Vegetable brush
- Vegetable peeler
- Pot with lid
- Muffin pan
- Potato masher
- Butter or cream
- Salt, pepper, seasonings
- Ham, cheese or other additions
Scrub the potatoes under running water with a vegetable brush. Peel the potatoes and slice them into 2-inch cubes.
Place the potatoes in a pot and cover them with 2 inches of water. Cover the pot and bring the water to a boil over medium-high heat. Remove the cover and boil the potatoes for 12 to 15 minutes, or until they are tender enough to pierce easily with a knife.
Drain the potatoes in a colander. Return the potatoes to the pot and toss them for two or three minutes over medium-high heat so any excess water evaporates. Mash the potatoes with a potato masher.
Preheat the oven to 400 degrees Fahrenheit. Lightly grease a muffin pan.
Mix eggs into the mashed potatoes, using three eggs for every 2 cups of potatoes. Add up to 2 tablespoons whipping cream or butter for every 2 cups of potatoes, if you wish.
Add salt, pepper and herbs to taste. Add diced bacon or ham, shredded hard cheese, chopped green onion or pureed white onion to the mix, if you wish, mixing in up to 1 1/2 cup of additions for every 2 cups of potatoes.
Scoop the potato mixture into the prepared muffin pan so the top of the potatoes mounds slightly over the rim of the muffin cups. Top with cheese, if you wish.
Bake the potato puffs for 20 minutes, or until the tops are golden brown. Cool for 5 minutes before removing them from the pan and serving.
Tips & Warnings
- Make breaded potato puffs by forming the mixture into balls and dipping them into egg white before rolling them in breadcrumbs. Bake the potato puff balls on a lined baking sheet for 20 minutes in a 350 F oven.
- Store leftover puff potatoes in a sealed container in the refrigerator for up to three days. Reheat in a 400 F oven for 15 minutes.
- Photo Credit Alice Day/iStock/Getty Images
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