Best Puffed Potatoes With Cheese Recipes

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MOM'S POTATO PUFFS



Mom's Potato Puffs image

My mother would always cook extra mashed potatoes so us kids could have these delicious puffs the next day. Over the years I have experimented with her basic recipe and sometimes will add grated cheddar cheese, chopped green onions and bacon bits to the mixture. I have also added corn niblets for a really different tasting puff.

Provided by PATTI PEARSON

Categories     Side Dish     Potato Side Dish Recipes

Time 15m

Yield 6

Number Of Ingredients 6

½ cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup mashed potatoes
1 egg, beaten
1 quart vegetable oil for deep frying

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.

Nutrition Facts : Calories 199.8 calories, Carbohydrate 12.8 g, Cholesterol 31 mg, Fat 15.6 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.1 g, Sodium 297.1 mg, Sugar 0.3 g

SWISS POTATO PUFFS



Swiss Potato Puffs image

Encourage guests to mingle by serving these cute little morsels. They're transportable, mess-free and easy to eat in a few bites. -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 3 dozen.

Number Of Ingredients 7

1-1/3 cups water
1/4 cup butter, cubed
1/2 teaspoon salt
3/4 cup all-purpose flour
1/4 cup mashed potato flakes
3 large eggs
1 cup shredded Gruyere or Swiss cheese

Steps:

  • In a large saucepan, bring the water, butter and salt to a boil. Remove from the heat., Combine the flour and potato flakes; slowly stir into pan. Cook and stir over medium heat until a smooth ball forms. Remove from the heat. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 18-22 minutes or until golden brown.

Nutrition Facts : Calories 37 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 53mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

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.

PUFFED POTATOES WITH CHEESE



Puffed Potatoes With Cheese image

Provided by Craig Claiborne

Categories     side dish

Time 1h

Yield 8 servings

Number Of Ingredients 8

1 large onion, minced
1 tablespoon butter
8 medium boiling potatoes, cooked, drained and mashed
1/3 cup butter
1 1/2 cups grated sharp cheddar cheese
3/4 cup milk
Salt and freshly ground black pepper to taste
2 eggs, beaten

Steps:

  • Saute the onion in a tablespoon butter until translucent and tender.
  • Combine the mashed potatoes with remaining butter, cheese, milk, salt and pepper and cooked onion, and place over low heat until cheese and butter are melted. Fold in beaten eggs.
  • Turn into a greased two-quart casserole or souffle dish and bake at 375 degrees for 45 minutes, until potatoes are puffed and brown. Serve.
  • The dish may be prepared in advance, leaving only the baking to be done before serving.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 18 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 695 milligrams, Sugar 4 grams, TransFat 1 gram

CHEESE POTATO PUFF



Cheese Potato Puff image

Make and share this Cheese Potato Puff recipe from Food.com.

Provided by RecipeNut

Categories     Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 7

12 medium potatoes, peeled (about 5 pounds)
1 teaspoon salt, divided
3/4 cup butter
2 cups shredded cheddar cheese (8 ounces)
1 cup milk
2 eggs, beaten
chives (fresh or dried) (optional)

Steps:

  • Place potatoes in a large kettle; cover with water. Add 1/2 teaspoon salt; cook until tender. Drain; mash potatoes until smooth. In a saucepan, cook and stir butter, cheese, milk and remaining salt until smooth. Stir into potatoes; fold in eggs. Pour into a greased 3-qt. baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until puffy and golden brown. Sprinkle with chives if desired.

CRISPY POTATO PUFFS



Crispy Potato Puffs image

Crispy coating surrounds a velvety potato filling in these adorable puffs. They make a perfect side for meats and poultry. Best of all, the recipe makes 2 dozen, so you can use just the number you need for dinner.-Eva Tomlinson, Bryan, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings (2 puffs each).

Number Of Ingredients 7

4 pounds cubed peeled potatoes (about 11 cups)
1/2 cup 2% milk
1/4 cup butter, cubed
1-1/2 teaspoons salt
1/2 cup shredded cheddar cheese
1-1/2 cups crushed cornflakes
6 tablespoons sesame seeds, toasted

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan., Mash potatoes, gradually adding milk, butter and salt; stir in cheese. Transfer to a large bowl; refrigerate, covered, 2 hours or until firm enough to shape., In a shallow dish, combine cornflakes and sesame seeds. Shape potato mixture into 1-1/2-in. balls; roll in cornflake mixture. Place on greased baking sheets. Bake 7-9 minutes or until golden brown., Freeze option: Place unbaked puffs on baking sheets; cover and freeze until firm. Transfer to resealable plastic freezer bags. Freeze up to 3 months. To use, preheat oven to 400°. Place frozen potato puffs on greased baking sheets. Bake 15-20 minutes or until golden brown and heated through.

Nutrition Facts : Calories 248 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 466mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

POTATO PUFF



Potato Puff image

This wonderfully rich potato casserole complements a variety of main courses. I've shared the recipe with so many people, I can almost recite it by heart!

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

2 pounds potatoes, peeled and quartered
3 large eggs, separated
1 cup 2% milk
3/4 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon white pepper
1-1/2 cups shredded Monterey Jack cheese, divided

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°.

Nutrition Facts : Calories 225 calories, Fat 9g fat (5g saturated fat), Cholesterol 103mg cholesterol, Sodium 378mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

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