Moms Potato Puffs Recipes

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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.

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

MOM'S POTATO PUFF CASSEROLE



Mom's Potato Puff Casserole image

My mom used to make this often. It's NOT tater tots! Great warming winter meal. NOTE: Don't skip the dill weed. It makes the whole meal.

Provided by WI Cheesehead

Categories     Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

1 1/2-2 lbs lean ground beef
1 large onion, chopped
1 teaspoon garlic powder
1/2-1 teaspoon salt
1 (16 ounce) package frozen mixed vegetables
2 (10 3/4 ounce) cans low-sodium cream of mushroom soup
2 1/2 cups instant mashed potatoes (4 cups prepared)
1 (16 ounce) carton nonfat cottage cheese
1 -2 tablespoon dry dill weed

Steps:

  • Prepare Hungry Jack mashed potatoes. Substitute cottage cheese for milk.
  • Stir in dill. Care should be taken not to get potatoes pasty.
  • Brown ground beef in a large skillet; drain fat.
  • Add onion five minutes before end of browning.
  • Stir in garlic powder and salt.
  • Add mixed vegetables and 2 cans of soup - DO NOT ADD WATER.
  • Pour hamburger mix into 9x13 pan and spread evenly.
  • Spoon potato mix on top of hamburger mix to make individual clumps for each serving.
  • Bake at 350° for 45 minutes or until potatoes start to brown.

MOM'S FAMOUS CREAM PUFFS RECIPE



Mom's Famous Cream Puffs Recipe image

Time 30m

Number Of Ingredients 11

Pastry:
8 tbsp butter
1 cup water
1 tsp sugar
1 tsp vanilla
1 cup of all purpose flour
4 eggs
Filling:
1 pint heavy cream
1 package instant vanilla pudding
⅓ cup of milk

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!

Nutrition Facts : Calories 80 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 22 grams fat, Protein 6 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 12 grams sodium, Sugar 18 grams sugar, TransFat 10 grams trans fat

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