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 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.
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
Make and share this Cheesy Potato Puff recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Place potatoes in a large Dutch oven, 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-quart baking dish.
- Bake, uncovered at 350 degrees for 40 minutes or until puffy and golden brown.
Nutrition Facts : Calories 549.8, Fat 29.2, SaturatedFat 18.1, Cholesterol 126.2, Sodium 669.9, Carbohydrate 57.7, Fiber 7, Sugar 2.7, Protein 16.2
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 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.
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
MELTY CHEESE & POTATO PIE
Drawing from the apres-ski classic tartiflette, this indulgent pie transforms into a cheesy fondue with creamy sliced potatoes and crisp puff pastry
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a pan of cold water, bring up to the boil and cook for 2 mins. Drain well, tip back into the saucepan and mix with the crème fraîche. Season, sprinkle over the nutmeg and set aside.
- Dust your work surface with flour, roll the first block of pastry to a circle about 28cm wide and place on a baking tray. Arrange a third of the potatoes in the middle of the pastry, then sit the cheese on top. Pile the rest of the potato around the cheese, leaving a 1cm border at the edge of the pastry.
- Roll the remaining pastry out to a circle about 30cm wide, dusting with more flour if needed. Brush the edges of the pastry on the tray with egg, then drape over the larger circle and seal the sides well, crimping as you go round. A tight seal is important to stop the cheese escaping.
- Brush all over with egg and lightly score a spiral into the pastry with the back of a knife. Bake the pie for 30 mins until golden brown and puffed up. As soon as the pie comes out of the oven, glaze with a little more egg and leave to cool for 5 mins.
- Meanwhile, whisk the shallot, mustard, vinegar and oil together. Place the chicory in a bowl and toss with the dressing. Serve the pie cut into oozy wedges, with the salad on the side.
Nutrition Facts : Calories 555 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium
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
CHEESE, ONION AND POTATO PASTY
This cheesy pasty is a delicious alternative to the regular Cornish pasty and is quick and easy to make.
Provided by goosepa
Time 1h5m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Peel and chop the potato into small chunks and the onion finely chopped and grate the cheese. Finely chop the parsley.
- Mix all the ingredients together well in a bowl.
- Divide the pastry in 4 and roll each piece into a round about 15 cm (6 inches) in diameter.
- Put a quarter of the cheese mixture on each one, dampen the edge with a little water, then fold over and crimp the edges.
- Lay the pasties on a floured baking sheet and brush them with milk or beaten egg.
- Bake them for 45 minutes.
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
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