Kathys Duchess Potato Puffs With Cheese Recipes

DUCHESSE MASHED POTATO-MUSHROOM PUFF

Steps:

• For Potatoes: Peel potatoes, cut in halves and boil in salted water until soft, but firm. Drain and dry thoroughly by shaking over heat until moisture disappears.
• Mash potatoes using electric mixer. Add salt, pepper, butter or margarine, eggs, cheese (if using), baking powder and liquid. Beat until fluffy. (you may need a little extra liquid to get these nice and fluffy, depending upon the type of potatoes that you use).
• For Mushrooms: Saute onion in butter or margarine, until nicely carmelized. Remove onions from pan. Saute mushrooms until browned and they have released all of their liquid. Mix with onions, salt, pepper and chopped parsley.
• Note 1: I often make up my mushroom filling a day ahead of time and refrigerate. Soften slightly before filling.
• Butter a pie plate or a small pyrex baking dish and Line bottom and sides of plate with about 1" mashed potato mixture. Fill centre with mushroom mixture, cover with remaining potato mixture. Top with little bits of butter and a sprinkling of paprika.
• Bake at 400F for 20 to 25 minutes or until golden brown and puffed.
• Note 2: This dish can be prepared in the morning, covered with plastic wrap and left at room temperature until baking time.
• Note 3: I like this recipe both with and without the addition of cheese. If my other sides don't have cheese in them, then I'll often add it.

KATHY'S DUCHESS POTATO PUFFS WITH CHEESE

Steps:

• Mix all ingredients well. Cover and refrigerate for at least a few hours (up to 2 days). Note: if using leftover mashed potatoes, do this the evening you make them fresh, and then refrigerate the mixture.
• Preheat oven to 375°F Using a piping bag with a large decorative tip (or cut the tip from the bottom of a Ziploc bag), pipe approximately 1/4 cup each of the mixture onto a parchment lined baking sheet 1 inch apart.
• Spray rosettes with non-stick cooking spray and sprinkle with a bit more paprika. Bake for 18-20 minutes or until 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.

CHEESY POTATO PUFFS

Steps:

• 1. Preheat oven to 425°F. Coat two large baking sheets with nonstick cooking spray.
• 2. In a medium saucepan over medium heat, combine butter, milk and sour cream, and cook for 2 to 3 minutes, or until a full boil is reached. Add the flour all at once and stir vigorously with a wooden spoon, until dough mixture pulls away from the sides of saucepan and forms a ball. Continue to cook for another minute or until excess moisture is gone, stirring constantly. Transfer to a large bowl and cool for 5 minutes.
• 3. Beat in eggs one at a time by hand or with an electric mixer on low speed, making sure each egg is fully incorporated into the dough before adding the next egg. Beat the dough until it is shiny and smooth. Stir in cheese, Potatoes and salt, and mix well. Drop a tablespoon of dough at a time onto baking sheets, about 1-½ inch apart.
• 4. Bake uncovered for 28 to 32 minutes, or until golden brown and firm to the touch. Serve warm or at room temperature.

SWISS POTATO PUFFS

Steps:

• In a large saucepan, bring the water, butter and salt to a boil. Remove from the heat., Combine the flour and potato flakes; slowly stir into pan. Cook and stir over medium heat until a smooth ball forms. Remove from the heat. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 18-22 minutes or until golden brown.