Italian Potato Puffs Recipes

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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

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

MASHED POTATO PUFFS



Mashed Potato Puffs image

This recipe is very easy to make and looks impressive on a plate - but the best part is the flavour - it is outstnding.

Provided by SEvans

Categories     < 60 Mins

Time 40m

Yield 9 puffs

Number Of Ingredients 8

1 1/2 lbs potatoes
1/2 cup cottage cheese
2 eggs
2 tablespoons butter, softened
2 green onions
2 garlic cloves, minced
salt
pepper

Steps:

  • boil potatoes until fork tender. Drain and return to the heat for approximately 2 minutes stirring - to eliminate any leftover water.
  • Mash the potatoes and let cool.
  • in a separate bowl - beat (with a hand mixer) together eggs, butter, cottage cheese, salt and pepper until fluffy.
  • Add the cooled potatoes, onions and garlic and mix together with your electric mixer.
  • heavily spray a mufin tin with pam or other spray.
  • spoon the mixture into the tins approximately 3/4 full.
  • Bake at 450 for approximately 25 minutes (ovens vary). The potatoes wil lpuff up and get a little brown on top.

Nutrition Facts : Calories 111.3, Fat 4.3, SaturatedFat 2.3, Cholesterol 55.5, Sodium 86.2, Carbohydrate 14.1, Fiber 1.8, Sugar 0.8, Protein 4.5

POTATO PUFFS



Potato Puffs image

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

Provided by ratherbeswimmin

Categories     Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

2 eggs, separated
2 cups mashed potatoes
2 tablespoons grated parmesan cheese
1 tablespoon finely chopped fresh parsley
1/4 cup finely chopped onion
1/8-1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 -3 tablespoons butter or 2 -3 tablespoons margarine, melted

Steps:

  • In a bowl, beat egg yolks until frothy.
  • Add next 6 ingredients; mix well.
  • Beat egg whites until stiff; fold into potato mixture.
  • Brush 8 small ramekins with melted butter.
  • Spoon potato mixture evenly into ramekins.
  • Brush remaining butter over potatoes.
  • Bake at 375 degrees for 30-35 minutes or until lightly browned.
  • Serve immediately.

Nutrition Facts : Calories 95.5, Fat 4.8, SaturatedFat 2.6, Cholesterol 62.7, Sodium 506.8, Carbohydrate 10, Fiber 0.9, Sugar 1.1, Protein 3.2

ITALIAN POTATO PUFFS



Italian Potato Puffs image

Make and share this Italian Potato Puffs recipe from Food.com.

Provided by RUTH CARRAWAY

Categories     Potato

Time 20m

Yield 24 puffs, 8-10 serving(s)

Number Of Ingredients 7

1 1/2 cups left-over mashed potatoes, cold
1 egg
1/2 cup self-rising flour
1 teaspoon dried oregano, crushed
1/2 cup kraft pizza cheese, shredded (MOZZARELLA AND PROVOLONE)
canola oil (for deep frying)
1/4 cup onion, minced

Steps:

  • IN MEDIUM MIXING BOWL MIX WELL ALL INGREDIENTS EXCEPT FOR OIL.
  • HEAT OIL TO 325 F.
  • USE 1/2 OZ COOKIE SCOOP (1 TBSP) TO DROP POTATO MIXTURE INTO HOT OIL.
  • DEEP FRY FOR 2- 3 MINUTES TILL GOLDEN BROWN, TURNING OCCASIONALLY TO COOK EVENLY.
  • REMOVE FROM OIL TO PAPER TOWEL LINED PLATTER.
  • SERVE HOT!

Nutrition Facts : Calories 72, Fat 0.9, SaturatedFat 0.3, Cholesterol 27.2, Sodium 227.1, Carbohydrate 13.3, Fiber 0.9, Sugar 0.9, Protein 2.4

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