Potato Pucks Food

POTATO PUFF GRATIN

Steps:

• Bake half a 28-ounce bag frozen potato puffs in a 2-quart baking dish at 425˚ until crisp, 30 minutes. Meanwhile, cook 1 tablespoon each butter and flour in a small saucepan over medium heat, whisking, until melted. Whisk in 1 1/4 cups milk, 1 small grated garlic clove, 1/2 teaspoon chopped thyme, 1/4 teaspoon kosher salt and a pinch of cayenne. Simmer until thickened, 10 minutes. Off the heat, stir in 1/2 cup grated gruyère. Pour over the potato puffs. Broil until browned, 3 to 4 minutes. Top with chopped chives.

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.

POTATO PUFFS

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.

HOCKEY PUCKS

Steps:

• Spread 1 teaspoon peanut butter on a cracker and top with another cracker.
• Place chocolate in top of double boiler; stir frequently over medium heat until melted.
• Place cracker sandwiches onto a fork and dip into the chocolate. Drain excess chocolate and cool on waxed paper. Store in refrigerator or cover and freeze until ready to serve.

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.

HOCKEY PUCK POTATOES

Steps:

• Preheat oven to 350°F.
• Wash potatoes and pat dry.
• Use roasting pan and melt 1/4 cup of butter or margarine in oven.
• When melted remove from oven.
• Cut potatoes in half or thirds depending on size of potato.
• Spread melted butter around on pan and sprinkle salt all over pan.
• Place potatoes with the flat side down on to pan.
• Melt remaining butter. (I use the microwave).
• Drizzle remaining butter or margarine over potato halves.
• Sprinkle rosemary & basil over potatoes.
• Place in oven for 1.5 hours or until potatoes are tender.
• Use a metal spatula to remove the potatoes from the pan!
• Enjoy.

CHEESY HOCKEY PUCK POTATOES WITH DILL

Steps:

• Preheat oven to 350°F.
• Wash potatoes and pat dry.
• Use roasting pan and melt 1/4 cup of butter or margarine in oven.
• When melted remove from oven.
• Cut potatoes in half or thirds depending on size of potato.
• Spread melted butter around on pan and sprinkle salt all over pan.
• Place potatoes with the flat side down on to pan.
• Melt remaining butter. (I use the microwave).
• Drizzle remaining butter or margarine over potato halves.
• Sprinkle dill over potatoes.
• Place in oven for 45 minutes.
• Sprinkle parmesan cheese over potatoes.
• Bake for another 45 minutes or until potatoes are tender.
• Use a metal spatula to remove the potatoes from the pan!
• Enjoy.

PROTEIN PUCKS

Steps:

• Mix all dry ingredient together.
• Mix all wet ingredients together.
• Pour wet ingredients over dry ingredients and mix well.
• Form into shapes.
• Refrigerate.