Potato Puffs Recipe
Potato Puffs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I give this recipe out often. It's suitable for any meal, and a terrific use of leftover potatoes. They're great alongside sandwiches or hamburgers. —June Mullins, Livonia, Missouri
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

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 or margarine, melted

Directions

In a mixing 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 each: 106 calories, 7g fat (4g saturated fat), 68mg cholesterol, 223mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 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 or margarine, melted
  1. In a mixing 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

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Reviews forPotato Puffs

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faithenough4five User ID: 3415890 14435
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
shortgrub User ID: 4807541 20779
Reviewed Feb. 23, 2010

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

MY REVIEW
August1 User ID: 1850683 201039
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
HBcook User ID: 2966570 10791
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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