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Potato Puffs Recipe
Potato Puffs Recipe photo by Taste of Home

Potato Puffs Recipe

Read Reviews (4)
3.67 4
Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

  • 2 eggs, separated
  • 2 cups leftover mashed potatoes
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh parsley or chives
  • 1 teaspoon dried minced onion
  • 1/8 teaspoon garlic powder
  • 2 to 3 tablespoons butter, melted

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.

Directions

  1. In a bowl, beat egg yolks. Add potatoes, Parmesan cheese, parsley, onion and garlic powder; mix well. Beat egg whites until stiff; fold into the potato mixture. Brush eight muffin cups or small ramekins generously with melted butter. Divided potato mixture into cups. Brush remaining butter over potatoes. Bake at 375° for 30-35 minutes or until lightly browned. Serve immediately. Yield: 8 puffs.
Originally published as Potato Puffs in Country Woman September/October 1993, p29

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.

Reviews for Potato Puffs(4)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 9, 2011

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.

MY REVIEW
Reviewed Feb. 23, 2010

A light potato flavor. Good seasonings. Slightly dry, but will make again.

MY REVIEW
Reviewed Jan. 12, 2010

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.

MY REVIEW
Reviewed Dec. 26, 2008

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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