Best Kathys Duchess Potato Puffs With Cheese Recipes

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KATHY'S DUCHESS POTATO PUFFS WITH CHEESE



Kathy's Duchess Potato Puffs With Cheese image

This recipe is great for leftover mashed potatoes. From the recipe collection of Bird's sister Kathy. I have also made it using instant mashed potatoes.

Provided by 2Bleu

Categories     Potato

Time 30m

Yield 12 puffs

Number Of Ingredients 7

2 cups mashed potatoes (leftovers with no skins in the mash)
1 teaspoon garlic powder
1/2 teaspoon paprika (plus more to garnish)
salt, to taste
black pepper, to taste
2 eggs
1/2 cup grated cheddar cheese (or parmesan)

Steps:

  • Mix all ingredients well. Cover and refrigerate for at least a few hours (up to 2 days). Note: if using leftover mashed potatoes, do this the evening you make them fresh, and then refrigerate the mixture.
  • Preheat oven to 375°F Using a piping bag with a large decorative tip (or cut the tip from the bottom of a Ziploc bag), pipe approximately 1/4 cup each of the mixture onto a parchment lined baking sheet 1 inch apart.
  • Spray rosettes with non-stick cooking spray and sprinkle with a bit more paprika. Bake for 18-20 minutes or until heated through.

Nutrition Facts : Calories 61.1, Fat 2.6, SaturatedFat 1.4, Cholesterol 36.6, Sodium 147, Carbohydrate 6.5, Fiber 0.6, Sugar 0.6, Protein 2.9

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.

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