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I give this recipe out often. It's suitable for any meal, so it's a great use of left-over potatoes. From experience, I can recommend Potato Puffs to mothers of young children—when our four youngsters were growing up, I would often fix these to go with their sandwiches. They're good alongside hamburger and a salad, too. My husband and I have lived on the same farm ever since we were married. We run cattle and put up hay.
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Nutritional Facts 1 serving (1 each) equals 106 calories, 7 g fat (4 g saturated fat), 68 mg cholesterol, 223 mg sodium, 9 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Potato Puffs in Country Woman September/October 1993, p29
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Reviewed on Jan. 09, 2011 by faithenough4five
theses are dry and tasteless.they need alot of jazzing up.we tried another batch and we added italine dressing mix and we didn't whip the egg whites we just whipped the eggs until light and fluffy.
Reviewed on Feb. 23, 2010 by shortgrub
A light potato flavor. Good seasonings. Slightly dry, but will make again.
Reviewed on Jan. 12, 2010 by August1
I made these potatoes as a side for some rosemary chicken. They turned out wonderful and little did I know, but I made a food my husband loved during a trip to Germany. Bonus points.
Reviewed on Dec. 26, 2008 by HBcook
12/24/208 - I had high expectations for this recipe but it turned out very dry and I'm not sure why. Maybe the egg whites? The flavor was good though so I may try the recipe again.
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