Crispy Parmesan Potato Puffs Recipes

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CRISPY PARMESAN POTATO PUFFS



Crispy Parmesan Potato Puffs image

Make and share this Crispy Parmesan Potato Puffs recipe from Food.com.

Provided by adopt a greyhound

Categories     Healthy

Time 1h7m

Yield 24 balls, 8 serving(s)

Number Of Ingredients 9

2 lbs russet potatoes, peeled and cut into chunks
2 tablespoons milk
3 tablespoons unsalted butter
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup freshly grated parmesan cheese
2 tablespoons minced green onions
2 eggs, lightly beaten
3 -4 cups seasoned panko breadcrumbs

Steps:

  • Add potatoes to a large pot of boiling water and cook until fork tender, about 20 minutes. Drain and add back to the pot, then mash with salt, pepper, butter and milk. Stir in parmesan and onions, then place the mixture in the fridge to cool for 15-20 minutes.
  • Preheat the oven to 400 degrees.
  • Remove potatoes from fridge and roll into 1-inch balls. Dip in beaten egg, then cover in bread crumbs. Place on a baking sheet 1-2 inches apart, and hit each with a quick spritz of olive oil or cooking spray. Bake for 12-15 minutes, or until outside is crispy.

Nutrition Facts : Calories 360.3, Fat 11.5, SaturatedFat 5.9, Cholesterol 69.5, Sodium 587.5, Carbohydrate 49.9, Fiber 4.4, Sugar 3.6, Protein 14.3

CRISPY POTATO PUFFS



Crispy Potato Puffs image

Crispy coating surrounds a velvety potato filling in these adorable puffs. They make a perfect side for meats and poultry. Best of all, the recipe makes 2 dozen, so you can use just the number you need for dinner.-Eva Tomlinson, Bryan, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings (2 puffs each).

Number Of Ingredients 7

4 pounds cubed peeled potatoes (about 11 cups)
1/2 cup 2% milk
1/4 cup butter, cubed
1-1/2 teaspoons salt
1/2 cup shredded cheddar cheese
1-1/2 cups crushed cornflakes
6 tablespoons sesame seeds, toasted

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.

Nutrition Facts : Calories 248 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 466mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

POTATO PUFFS



Potato Puffs image

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

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 puffs.

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 106 calories, Fat 7g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 223mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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