Mashed Potato Puffs With A Twist Food

MOM'S POTATO PUFFS

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.

BAKED POTATO PUFFS

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.

POTATO PUFFS

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.

MASHED POTATO PUFFS

Steps:

• Cook the potatos until they are soft enough to mash.set them aside.
• In a seperate bowl mix together eggs,cream,sour cream,onions,salt and pepper.
• Add the butter to the potatoes,whip until no lumps are left in the potatoes.Next add the grated cheese to the potato mix do NOT whip just mix together.
• Next add the egg mixture to the potatoes mix well.
• Grease a casserole dish or 12 cup muffin pan, and distribute potato mixture evenly.
• Bake at 450 for 25 minutes.If using a casserole dish leave for about 35 minutes or until light golden brown on the top.

CHEESY MASHED POTATO PUFFS

Steps:

• 1. Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin.
• 2. Whisk together the mashed potatoes, the eggs, 3/4 cup of cheese, the chives, and ham. Season, if necessary, with salt and pepper. The seasoning will depend on how seasoned your mashed potatoes were to begin with.
• 3. Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of grated cheese.
• 4. Bake for 20 minutes, or until the potato cups are set, browned on top, and heated through. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream, if desired.
• 5. Make-Ahead Notes You can bake these and refrigerate for up to 3 days. To reheat and re-crisp: arrange the puffs on a baking sheet and bake at 400°F for about 15 minutes (depending on size). I assume these also freeze well, but I haven't experimented with this yet myself. If I froze them, I would thaw overnight in the refrigerator then follow the reheating instructions above.
• 6. More Flavoring Ideas for Mashed Potato Puffs Loaded Baked Potato: Cheddar cheese, cooked bacon, chopped green onions, served with sour cream and chives Curried Potato Puffs: 1 teaspoon curry powder (or to taste), chopped red onion, chopped jalapeño pepper, served with yogurt and cucumber. Goat Cheese & Spinach: Fine chopped spinach, minced garlic, crumbled goat cheese. Italian-Inspired: Finely chopped sun-dried tomatoes, chopped basil, finely chopped shallots, served with a smear of tomato sauce.

POTATO PUFF

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. , In a small bowl, whisk the egg yolks, milk, salt, basil and pepper. Gradually stir into mashed potatoes. Fold in 1 cup cheese. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into potato mixture., Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.

MASHED POTATO PUFFS WITH A TWIST

Steps:

• Preheat oven to 450 degrees.
• Grease muffin tins.
• Bring yams to a boil, reduce heat and cook until soft - 15-20 minutes.
• Meanwhile, cook bacon until crisp, blot grease from bacon and crumble finely, set aside.
• In a small bowl use a hand mixer to blend eggs, cottage cheese, goat cheese, butter, salt, pepper and nutmeg.
• Beat until mixture is creamy and smooth, set aside.
• Prepare Simply Potatoes Traditional Mashed according to package instructions.
• Combine Simply Potatoes with yams and stir mixture over low heat for a few minutes to let any excess liquid cook off.
• Stir green onions, red bell pepper and bacon into potato mixture and mix well.
• Pour egg mixture into potatoes and stir by hand until thoroughly blended.
• Spoon mixture into muffin tins, 3/4 full.
• Bake at 450 for 25 minutes, until golden brown.
• Let stand for 5 minutes, serve with sour cream if desired.