Cheesy Potato Puffs Food

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CHEESY POTATO PUFFS



Cheesy Potato Puffs image

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

1/2 cup unsalted butter
1/2 cup whole milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup flour
4 eggs
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
2 cups ORE-IDA Potatoes O'Brien

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

CHEESY POTATO PUFF



Cheesy Potato Puff image

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

12 medium potatoes, peeled (about 5 lb.)
1 teaspoon salt, divided
3/4 cup butter or 3/4 cup margarine
2 cups shredded cheddar cheese
1 cup milk
2 eggs, beaten

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 POTATO PUFFS



Cheesy Potato Puffs image

[DRAFT]

Provided by Food Network

Time 52m

Yield 16 Servings

Number Of Ingredients 12

½ Cup Unsalted butter, or 1 stick
½ Cup Whole milk
½ Cup Sour cream
1 Cup Flour
4 Eggs, divided
2 Cups Shredded cheddar cheese *
2 Cups Ore-Ida® Potatoes O'Brien With Onions and Peppers
1 Teaspoon Salt
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* TIP: For a little extra zest, substitute shredded cheddar cheese with shredded hot pepper cheese.
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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.

POTATO PUFFS



Potato Puffs image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 7

2 large russet potatoes (about 1 pound), peeled
Kosher or sea salt
1/4 cup whole milk
4 tablespoons unsalted butter
1/2 cup all-purpose flour
1 large egg plus 3 egg yolks
Peanut or vegetable oil, for deep-frying (about 8 cups)

Steps:

  • Put the potatoes in a medium pot and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 20 minutes; drain. Pass the potatoes through a ricer into a large bowl or mash with a potato masher until smooth.
  • Combine the milk, butter, 1/2 teaspoon salt and 1/4 cup water in a medium saucepan and bring to a boil. Remove from the heat, add the flour and stir vigorously with a wooden spoon until incorporated. Return the saucepan to the stove and cook over low heat, stirring, until the mixture comes together and pulls away from the side of the pan, about 1 minute. Continue stirring until the mixture is slightly shiny, about 4 more minutes.
  • Transfer the mixture to a stand mixer and beat with the paddle attachment on medium-high speed, about 1 minute. Add half of the mashed potatoes and the whole egg and beat until incorporated. Add the remaining potatoes and the egg yolks and beat until creamy and smooth, about 1 more minute. Transfer the mixture to a pastry bag fitted with a 1/2-inch round tip. Set a large piece of parchment paper on a cutting board. Pipe about 24 mounds (1 to 1 1/2 inches each) of the potato mixture on the parchment. Cut the parchment between the mounds with a paring knife so each puff sits on its own piece of paper.
  • Heat 2 inches of peanut oil in a large pot until a deep-fry thermometer registers 325 degrees F. Working in batches, carefully invert each puff into the oil, leaving it on the parchment. The parchment will fall off as the puffs cook; remove with tongs. Fry until golden, turning as needed, 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.

BAKED CHEESY SAMOSA PUFFS



Baked Cheesy Samosa Puffs image

Snacks are a crucial component of every Diwali party, and these baked samosa puffs have crispy pastry encasing a cheesy, potato-stuffed interior.

Provided by Rachel Gurjar

Time 1h30m

Yield Makes 18

Number Of Ingredients 19

1 lb. russet potatoes (about 2 large), scrubbed
1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt, plus more
2 Tbsp. avocado oil or vegetable oil
½ tsp. cumin seeds
½ tsp. mustard seeds
⅛ tsp. asafetida
1 medium serrano chile or 2 green Thai chiles, finely chopped
1 1" piece ginger, peeled, finely chopped
2 Tbsp. ground coriander
½ tsp. ground turmeric
6 oz. cheddar, cut into ¼" cubes
3 Tbsp. coarsely chopped cilantro
1 Tbsp. plus 1½ tsp. fresh lime juice
1 tsp. garam masala
1 tsp. sugar
2 sheets frozen puff pastry (two 14-oz. packages or one 17.3-oz. package), thawed
All-purpose flour (for dusting)
1 large egg, beaten to blend
Ketchup, green chutney, or hot sauce (for serving)

Steps:

  • Place a rack in middle of oven; preheat to 400°. Place potatoes in a medium saucepan and pour in cold water to cover by 1". Season generously with salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, 25-30 minutes. Drain potatoes and let sit until cool enough to handle.
  • Peel potatoes, then place in a large bowl and mash with a potato masher or fork until mostly smooth with some pea-size pieces remaining.
  • Heat oil in a medium nonstick skillet over medium. Cook cumin seeds, mustard seeds, and asafetida, stirring, until fragrant, about 10 seconds. Add chile and ginger and cook, stirring, until softened, about 30 seconds. Stir in coriander, turmeric, and 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; cook, stirring, until fragrant, about 1 minute. Add potatoes and mix until spiced oil is thoroughly incorporated. Return potato mixture to bowl and let cool.
  • Stir cheese, cilantro, lime juice, garam masala, and sugar into potato mixture. Taste and season with more salt if needed.
  • Unfold puff pastry sheets on a lightly floured surface and cut into eighteen 2½" squares. Roll out each square to about 4½", then divide between 2 parchment-lined baking sheets.
  • Working one at a time, brush edges of pastry with egg. Spoon a heaping tablespoonful of potato mixture onto center of each square. Fold pastry in half by bringing one of the top corners up and over filling and matching it up with the opposite bottom corner to make a triangle. Pinch edges together to seal, then crimp with a fork. Brush tops with egg. Chill puffs 15 minutes.
  • Bake puffs until pastry is golden brown and cheese is melted, 25-30 minutes. (Some cheese may ooze out and that is okay.)
  • Serve puffs with ketchup, green chutney, or hot sauce for dipping.

CHEESY POTATO PUFF



Cheesy Potato Puff image

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

12 medium potatoes, peeled and cubed
2 cups shredded cheddar or Swiss cheese, divided
1-1/4 cups whole milk
1/3 cup butter, softened
1 to 2 teaspoons salt
2 large eggs, lightly beaten

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.

BAKED POTATO PUFFS



Baked Potato Puffs image

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

4 small Yukon gold potatoes, or as needed, quartered
½ cup water
¼ cup butter
kosher salt to taste
½ cup flour
2 large eggs
1 pinch cayenne pepper
1 pinch freshly grated nutmeg

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

CHEESY BUTTERY PUFF



Cheesy Buttery Puff image

Move over, potatoes. Six simple ingredients blend and melt and puff up into an airy, delicious side. Be sure and serve it hot.

Provided by VELVEETA Cheese

Categories     Trusted Brands: Recipes and Tips     VELVEETA Cheese

Time 35m

Yield 6

Number Of Ingredients 6

10 RITZ Crackers, crushed
½ cup milk
¼ pound VELVEETA®, cut into 1/2-inch cubes
4 ounces PHILADELPHIA® Cream Cheese, cubed, softened
4 eggs, separated
3 tablespoons chopped fresh chives

Steps:

  • Heat oven to 375 degrees F.
  • Spread cracker crumbs onto bottom of 9-inch square baking dish sprayed with cooking spray. MICROWAVE milk, VELVEETA and cream cheese in large microwaveable bowl on HIGH 1-1/2 min. or until smooth, stirring after each minute. Whisk egg yolks and chives until well blended. Stir into VELVEETA mixture.
  • Beat egg whites in small bowl with mixer on high speed until stiff peaks form; gently stir into VELVEETA mixture. Pour into prepared dish.
  • Bake 20 to 25 min. or until puffed and golden. Serve immediately.

Nutrition Facts : Calories 196 calories, Carbohydrate 7.7 g, Cholesterol 161.6 mg, Fat 14.6 g, Protein 9.5 g, SaturatedFat 7.3 g, Sodium 455.7 mg, Sugar 3.1 g

CHEESE POTATO PUFF



Cheese Potato Puff image

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

12 medium potatoes, peeled (about 5 pounds)
1 teaspoon salt, divided
3/4 cup butter, cubed
2 cups shredded cheddar cheese
1 cup whole milk
2 large eggs, beaten
Minced chives, optional

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.

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