Best Mashed Potato Puffs Recipes

CRISPY CHEDDAR MASHED POTATO PUFFS

Steps:

• MIX 1/2 cup sour cream and chopped chives together in a small bowl. Refrigerate.
• Preheat oven to 400 degrees F. Shred 1/2 of cheese to make about 1 cup of shreds. Divide shreds into 8 piles, about 2-inches apart, on a silicone baking mat or parchment paper lined cookie sheet and bake about 5 minutes or until cheese melts and becomes crisp. Let cool 5 minutes and remove from baking sheet. Reduce oven temperature to 180 degrees F.
• Cut the remaining 4 oz. cheese into 8 1/2-inch cubes. Form balls of mashed potato mixture, using an ice cream scoop. Make a small hole in center of each potato ball and fill with one cube Borden® Cheese. Cover with additional mashed potato so cheese is hidden inside. Refrigerate until ready to fry.
• Heat oil in a large saucepan over medium-high heat to 375 degrees F. Prepare beer batter according to package directions; dip each mashed potato ball into batter, and deep-fry for about 5 minutes or until golden brown. Remove from oil, and drain on paper towel. Reheat oil to 375 degrees F between batches. Keep potato puffs warm in the holding oven.
• Place potato puff on a plate; top with dollop of chive cream, a few chives and the Cheddar crisp. Serve immediately.

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.

CHEESY MASHED POTATO PUFFS

Steps:

• 1. Preheat oven 400 degrees and grease a muffin pan.
• 2. Whisk all the ingredients together and spoon into the muffin pan.
• 3. Bake for 20 minutes until browned and set.

"LEFTOVER" MASHED POTATO CHEESE PUFFS

Steps:

• 1. combine all ingredients well.
• 2. on a cookie sheet, lined with parchment paper..add a heaping tablespoon of mixture to make little bundles.
• 3. bake at 350 degrees for 30 mins....then topped with more cheddar cheese and bake another 10 mins, till melted and golden brown...take out and let cool before serving...great little side.

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.

MASHED POTATO PUFFS

Steps:

• Preheat oven to 400 degrees F. Butter 8 - 9 of the wells of a cupcake pan - preferably nonstick. In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives. Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well. Spoon them into the pan filling the cups just to the top or a little below. Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over. Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.