Cream Puff Potatoes Recipes

BAKED POTATO PUFFS

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.

CRISPY POTATO PUFFS

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan., Mash potatoes, gradually adding milk, butter and salt; stir in cheese. Transfer to a large bowl; refrigerate, covered, 2 hours or until firm enough to shape., In a shallow dish, combine cornflakes and sesame seeds. Shape potato mixture into 1-1/2-in. balls; roll in cornflake mixture. Place on greased baking sheets. Bake 7-9 minutes or until golden brown., Freeze option: Place unbaked puffs on baking sheets; cover and freeze until firm. Transfer to resealable plastic freezer bags. Freeze up to 3 months. To use, preheat oven to 400°. Place frozen potato puffs on greased baking sheets. Bake 15-20 minutes or until golden brown and heated through.

MOM'S POTATO PUFFS

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.

CREAM PUFFS RECIPE

Steps:

• Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.
• In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
• One flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
• Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
• Transfer the dough to a piping bag fitted with a 1/2" round tip. Pipe 28 puffs, each 1 1/2" diameter and 1/2" tall rounds. Keep them 1" apart and avoid making peaks* but if you do get peaks, wet finger tips lightly with water and smooth them out.
• Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.
• In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.
• Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve.

POTATO PUFF

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. , In a small bowl, whisk the egg yolks, milk, salt, basil and pepper. Gradually stir into mashed potatoes. Fold in 1 cup cheese. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into potato mixture., Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.

CHEESY POTATO PUFFS

Steps:

• Heat oven to 425°F.
• Bring butter, milk and sour cream to full rolling boil in medium saucepan on medium heat, stirring frequently. Add flour (all at once); stir vigorously with wooden spoon until mixture forms ball and pulls away from side of pan. Cook 1 min. or until liquid is cooked off, stirring constantly. Spoon into large bowl; cool 5 min.
• Add eggs, 1 at a time, beating with mixer after each addition until well blended. Continue to beat until dough is smooth and shiny. Stir in cheese and potatoes until well blended. Drop tablespoonfuls of dough, 1-1/2 inches apart, onto baking sheets sprayed with cooking spray to form 32 puffs.
• Bake 28 to 32 min. or until firm and golden brown.

POTATO PUFF

Steps:

• Combine the potatoes, sour cream or yogurt, cottage cheese, onion, salt and pepper, and place into a greased 2-quart casserole.
• Pour on melted butter.
• Bake at 350 degrees for 1 hour or until puffed and golden.

CREAM PUFFS

Steps:

• To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
• Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
• Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
• To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
• Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

CREAM PUFF POTATOES

Steps:

• Put the potatoes in a pot with cold water to cover, add 1/2 teaspoon of the salt, and bring to a boil. Boil gently for about 30 minutes, until very tender; be sure the potatoes are always covered with water during cooking. Drain the potatoes. When they are cool enough to handle, peel the potatoes, cut into chunks, and push through a food mill or a ricer; or use an electric mixer to puree them. Combine the milk, the remaining 1/4 teaspoon salt, the pepper, and butter in a heavy saucepan and bring to a boil. Remove from the heat and add all the flour at once, working the mixture with a wooden spoon until the mixture forms a ball. Return to the stove and cook for 30 seconds over low heat, stirring the mixture, which will become a shiny, homogeneous mass. Transfer to a bowl and let cool for 5 minutes. Add the eggs one at a time to the dough, beating well with a whisk after each addition, then stir in the potatoes. Alternatively, transfer the dough to a food processor and, with the motor running, add the eggs. Process for 15 to 20 seconds, then combine in a bowl with the mashed potatoes. Preheat the oven to 160 degrees. Heat 1 1/2 to 2 inches of oil to about 350°F in a deep 10- to 12-inch skillet. Spoon 1 tablespoon of the dough at a time into the oil, pushing it out of the spoon with your finger; cook 10 to 15 pieces at a time. Cook for 8 to 10 minutes, turning the potatoes in the oil to brown them evenly on all sides. As soon as the first batch is done, remove with a slotted spoon and place on a tray lined with paper towels. Keep hot in the oven while you cook the remaining potatoes. Sprinkle lightly with salt and serve. (If the potatoes sit too long, they will lose their delicious crispness.)

MOM'S FAMOUS CREAM PUFFS RECIPE

Steps:

• FIRST STEP:Bring the butter, water and the sugar to a boil Add the flour and stir constantly until it forms a ball SECOND STEP:Remove from the pan and cool Beat in the 4 eggs, one at a time THIRD STEP:Using a piping bag or two spoons, drop the dough onto a parchment lined baking tray Bake at 400* for 15 minutes Lower the heat to 350* and bake for an additional 15 minutes FOURTH STEP:Remove from the oven Immediately make a slit in the side to allow the steam to escape FIFTH STEP:Let cool completely While they are cooling, make the filling SIXTH STEP:In a bowl, combine the heavy cream, milk and pudding mix until smooth and thickened Slice in half and scoop the filling onto the bottom half Dust with confectioner's sugar Enjoy!