Mashed Potato Puffs | Recipe | Elegant Dinner Party Menu

These mashed potato puffs are light, fluffy and delicious.  They are a nice twist on traditional mashed potatoes and look prettier on a plate.  You can also bake this in a greased casserole dish instead of the mini muffin tins if you don't want the individual puffs.


Mashed Potato Puffs
Yields: 18-24 puffs

1 lb potatoes
1/3 c cottage cheese
1 egg
1 Tbsp butter, plus a little more, softened
1 green onion, diced (white part only)
Salt and white pepper

1. Preheat oven to 425 degrees F.
2. Weigh potatoes. Don't guess. Cook potatoes in a pressure cooker, 20-25 minutes.
3. In a stand mixer bowl or large bowl, use mixer to beat place egg, butter and cottage cheese until fluffy.
4. Using a potato ricer, rice potatoes into the bowl. Add diced green onions and beat with mixer until all blended together.
5. Put mixture into greased mini muffin tins. (If making ahead, cool completely, cover with plastic wrap and refrigerate. Let them come back to room temperature before baking.)
6. Bake in oven for 25 minutes. The potatoes should puff up and get slightly brown on top.



Adapted from: Janet is Hungry

3 comments:

J. Childs said... [Reply]

Another delightful recipe, Mrs. Stranded!

J. Ratzinger said... [Reply]

Do you have any fresh ideas for meals that can be made for Fridays in Lent?

Mrs. Stranded said... [Reply]

J. Ratzinger, I do have some Friday Lent ideas. I'll post them soon.