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.
- 2 large 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
- 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. Divide 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
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