Almond Potato Puff Recipes

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DANISH ALMOND PUFF



Danish Almond Puff image

My mom used to make this Almond Puff every year for Christmas. It is very elegant and pretty--and surprisingly easy to make. I almost always have every ingredient already in my cupboard. I made it myself for the first time and my husband loved it. I'm planning to make it for his mom when she comes to visit. This is a fun one to share.

Provided by WarringEagle

Categories     Bread     Yeast Bread Recipes

Time 2h

Yield 8

Number Of Ingredients 12

1 cup all-purpose flour
½ cup butter, softened
2 tablespoons water
½ cup butter
1 cup water
1 teaspoon almond extract
3 eggs, beaten
1 cup all-purpose flour
1 cup confectioners' sugar
1 teaspoon almond extract
1 tablespoon milk, or as needed
2 tablespoons candy sprinkles

Steps:

  • Place 1 cup of flour in a medium bowl. Mix in butter using a fork or a pastry blender. Sprinkle 2 tablespoons of water over, and stir with a fork until dough comes together. Divide into two balls. Pat dough into two long strips on an ungreased baking sheet, about 14 inches long and 3 inches wide. Set aside.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a saucepan, combine 1/2 cup of butter and 1 cup of water. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet.
  • Bake in the preheated oven until golden, about 1 hour. Allow to cool almost to room temperature before frosting.
  • To make the frosting, mix together the confectioners' sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish, and decorate with candy sprinkles if desired.

Nutrition Facts : Calories 423.8 calories, Carbohydrate 42 g, Cholesterol 130.9 mg, Fat 25.9 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 15.2 g, Sodium 192.7 mg, Sugar 17.9 g

POTATO PUFF



Potato Puff image

This is one of those comfort foods my mom makes for me when I was sick as a child. I have always been "sickly" and had pneumonia quite a bit and had to even be home schooled for a while in 1st grade. I could manage to keep this down because it's pretty light and it made me feel special because she always made it at my request.

Provided by Redneck Epicurean

Categories     Potato

Time 40m

Yield 1 9

Number Of Ingredients 6

2 cups hot mashed potatoes, unseasoned
2 eggs, separated
1 cup milk
2 tablespoons butter
salt and pepper, to taste
paprika, to make it look pretty

Steps:

  • To the mashed potatoes, add the butter, milk, and the lightly-beaten egg yolks.
  • Beat the egg whites until stiff. Fold them into the well-blended potato mixture.
  • Pile the mass into a well-greased baking dish. With the back of a spoon, make pretty waves (like you would a meringue) in the potatoes and sprinkle with paprika. Also, dot with extra butter, if desired.
  • Bake at 375 for 20-30 min, just until potatoes start to look a bit dried out and start to brown. Let cool a minute or two and serve.

BAKED POTATO PUFFS



Baked Potato Puffs image

The hardest line cook job I ever had was at the Carnelian Room, where on a busy night I'd prepare over 250 steaks and chops. The biggest challenge was frying French potato puffs to order. Called pommes dauphine, it's one of the finest foods ever invented. To save your kitchen from that deep fryer smell, I wanted to try a baked version. I was very happy with the results. Even though they weren't as dark and crispy as the fried version, the inside was virtually identical. Enjoy these as a warm snack with a dip, or to go alongside some eggs or grilled steak.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 24

Number Of Ingredients 8

4 small Yukon gold potatoes, or as needed, quartered
½ cup water
¼ cup butter
kosher salt to taste
½ cup flour
2 large eggs
1 pinch cayenne pepper
1 pinch freshly grated nutmeg

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
  • Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
  • Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
  • Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
  • Scoop potato dough into the greased muffin cups.
  • Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.

Nutrition Facts : Calories 44.8 calories, Carbohydrate 4.8 g, Cholesterol 20.6 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 37.2 mg, Sugar 0.1 g

MOM'S POTATO PUFFS



Mom's Potato Puffs image

My mother would always cook extra mashed potatoes so us kids could have these delicious puffs the next day. Over the years I have experimented with her basic recipe and sometimes will add grated cheddar cheese, chopped green onions and bacon bits to the mixture. I have also added corn niblets for a really different tasting puff.

Provided by PATTI PEARSON

Categories     Side Dish     Potato Side Dish Recipes

Time 15m

Yield 6

Number Of Ingredients 6

½ cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup mashed potatoes
1 egg, beaten
1 quart vegetable oil for deep frying

Steps:

  • In a medium bowl, stir together the flour, baking powder, and salt. Mix in the mashed potatoes and egg until well blended.
  • Heat oil in a deep-fryer or heavy deep skillet to 365 degrees F (180 degrees C). Carefully drop the potato mixture by spoonfuls into the hot oil, and fry until golden brown, about 5 minutes. Remove from oil to drain on paper towels.

Nutrition Facts : Calories 199.8 calories, Carbohydrate 12.8 g, Cholesterol 31 mg, Fat 15.6 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.1 g, Sodium 297.1 mg, Sugar 0.3 g

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