Cheese Potato Puff Barb Recipes

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CHEESY POTATO PUFFS



Cheesy Potato Puffs image

This Cheesy Potato Puffs recipe is a great side dish or appetizer. Crunchy cheese crackers coat these delicious puffs of mashed potatoes.

Provided by The Gunny Sack

Categories     Side

Time 40m

Number Of Ingredients 9

3/4 cup water
2 tbsp butter
1 1/4 cup milk
1 cup Crystal Farms Finely Shredded Sharp Cheddar Cheese
1 tsp salt
1/4 tsp garlic powder
1 1/3 cup instant potato flakes
1 egg, beaten
3/4 cup crushed cheese crackers

Steps:

  • Bring water and butter to a boil.
  • Add milk, cheese, salt and garlic. Bring to a boil, stirring often, remove from heat.
  • Stir in instant potato flakes.
  • Temper the beaten egg by stirring in one tablespoon of the potatoes.
  • Stir the egg mixture into the mashed potatoes.
  • Put the cheesy mashed potatoes in the fridge and allow them to cool.
  • Heat oven to 350 degrees.
  • Make potato balls with a medium dough scoop (about 1 1/2 tablespoons) for even sized balls (or use a spoon).
  • Roll the mashed potato balls in the crushed cheese crackers.
  • Bake on a greased baking sheet at 350 degrees, for 8-10 minutes, until puffed and golden

Nutrition Facts : Calories 91 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 grams, Sodium 236 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

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

CHEESE POTATO PUFF



Cheese Potato Puff image

I enjoy entertaining and always look for recipes that can be made ahead of time. I got this comforting potato recipe from my mother-in-law. It's wonderful because I can prepare it the night before. It contains basic ingredients that everyone loves like milk and cheddar cheese. -Beverly Templeton, Garner, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 8-10 servings.

Number Of Ingredients 7

12 medium potatoes, peeled (about 5 pounds)
1 teaspoon salt, divided
3/4 cup butter, cubed
2 cups shredded cheddar cheese
1 cup whole milk
2 large eggs, beaten
Minced chives, optional

Steps:

  • Place potatoes in a large kettle; cover with water. Add 1/2 teaspoon salt; cook until tender. Drain; mash potatoes until smooth. , In a large saucepan, cook and stir the butter, cheese, milk and remaining salt until smooth. Stir into potatoes; fold in eggs. Pour into a greased 3-qt. baking dish. , Bake, uncovered, at 350° for 40 minutes or until puffy and golden brown. Sprinkle with chives if desired.

Nutrition Facts : Calories 379 calories, Fat 22g fat (14g saturated fat), Cholesterol 107mg cholesterol, Sodium 540mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

CHEESY MASHED POTATO PUFFS



Cheesy Mashed Potato Puffs image

Great for left over mashed potatoes Variation Ideas Loaded baked potato puffs use cheddar cheese, bacon and serve with sour cream Curried potato puff. Add 1 tsp. curry powder, chopped red onion, chopped jalapeno pepper and serve with yogurt and cucumber

Provided by barbara lentz

Categories     Potatoes

Time 25m

Number Of Ingredients 6

2 c mashed potatoes
3 large eggs beaten
1 c grated parmesan cheese
1/4 c minced chives
1/4 c cooked bacon or ham
salt and pepper

Steps:

  • 1. Preheat oven 400 degrees and grease a muffin pan.
  • 2. Whisk all the ingredients together and spoon into the muffin pan.
  • 3. Bake for 20 minutes until browned and set.

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

CHEESY POTATO PUFF



Cheesy Potato Puff image

These are the highest, fluffiest, tastiest potatoes I've ever had. They can be made a day ahead and refrigerated until ready to bake. This dish is Mom's specialty, and we all especially love the part along the edge of the casserole dish that gets golden brown. -Alyson Armstrong, Parkersburg, West Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12-14 servings.

Number Of Ingredients 6

12 medium potatoes, peeled and cubed
2 cups shredded cheddar or Swiss cheese, divided
1-1/4 cups whole milk
1/3 cup butter, softened
1 to 2 teaspoons salt
2 large eggs, lightly beaten

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; mash potatoes. Add 1-3/4 cups cheese, milk, butter and salt; cook and stir over low heat until cheese and butter are melted. Fold in eggs. , Spread into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until golden brown.

Nutrition Facts : Calories 226 calories, Fat 10g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 333mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

CHEESE POTATO PUFF



Cheese Potato Puff image

These are so light and airy that you almost forget you're eating potatoes. I love to take this to special family get-togethers but I also use it for the potato topping on my Shepherd's Pie. These are simply the best mashed potatoes I've ever eaten! I think I could eat these every day and never get tired of them. Yum!

Provided by Teresa Jacobson

Categories     Potatoes

Time 1h

Number Of Ingredients 6

12 medium potatoes, peeled and cubed
2 c cheddar cheese, shredded (equals 8oz.)
1 1/4 c milk
1/3 c butter or margarine, softened
1-2 tsp salt
2 large eggs, beaten

Steps:

  • 1. Preheat oven to 350 degrees F. Spray a 13x9 baking dish with nonstick spray. Set aside.
  • 2. Place potatoes in a large saucepan filled with water. Boil until softened. Drain and mash.
  • 3. Add 1 3/4 c. shredded cheese, milk, butter, and salt; cook and stir over low heat until cheese and butter are melted. Remove from heat and fold in eggs.
  • 4. Por mixture into prepared baking dish. Bake uncovered for 25-30 minutes. Sprinkle with remaining cheese and return to oven for 5 minutes longer until cheese is melted.

CHEESE POTATO PUFF



Cheese Potato Puff image

Make and share this Cheese Potato Puff recipe from Food.com.

Provided by RecipeNut

Categories     Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 7

12 medium potatoes, peeled (about 5 pounds)
1 teaspoon salt, divided
3/4 cup butter
2 cups shredded cheddar cheese (8 ounces)
1 cup milk
2 eggs, beaten
chives (fresh or dried) (optional)

Steps:

  • Place potatoes in a large kettle; cover with water. Add 1/2 teaspoon salt; cook until tender. Drain; mash potatoes until smooth. In a saucepan, cook and stir butter, cheese, milk and remaining salt until smooth. Stir into potatoes; fold in eggs. Pour into a greased 3-qt. baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until puffy and golden brown. Sprinkle with chives if desired.

CHEESE POTATO PUFF (BARB)



CHEESE POTATO PUFF (BARB) image

Number Of Ingredients 6

12 medium potatoes, peeled and cubed
2 cups shredded cheddar or swiss cheese, divided
1 1/4 cups milk
1/3 cup butter, softened
1 tsp salt
2 eggs, beaten

Steps:

  • Cook potatoes until tender, drain and mash. Add 1 3/4 cups cheese, milk, butter and salt. Cook and stir over low heat until cheese and butter are melted. Fold in eggs. Spread into a greased 13 x 9 inch baking dish. Bake uncovered at 350 for 25-30 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer, or until golden brown.

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