Best Puffy Cheesy Potatoes Recipes

CRISPY POTATO PUFFS

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.

CHEESY POTATO PUFFS

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.

CHEESY POTATO PUFF

Steps:

• Place potatoes in a large Dutch oven, 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-quart baking dish.
• Bake, uncovered at 350 degrees for 40 minutes or until puffy and golden brown.

PUFFY CHEESY POTATOES

Steps:

• Boil potato chunks in salted water until tender; about 12-15 minutes, depending on the size of your chunks. Drain. Place in a large mixing bowl and mash with a potato masher.
• Sauté onion in 1 tablespoons butter until transparent.
• Preheat oven to 375°.
• Combine mashed potatoes with the 1/3 cup butter, milk, sautéed onion, salt and pepper. Mash to combine together.
• Add cheese and stir.
• Fold eggs into potato mixture with spatula. Spray a 2 1/2 quart casserole dish with non-stick spray and pour potato mixture into it.
• Bake at 375° for 45 minutes or until puffy and brown.