Puffycheesypotatoes Recipes

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CHEESY POTATO PUFF



Cheesy Potato Puff image

Make and share this Cheesy Potato Puff recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potato

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 6

12 medium potatoes, peeled (about 5 lb.)
1 teaspoon salt, divided
3/4 cup butter or 3/4 cup margarine
2 cups shredded cheddar cheese
1 cup milk
2 eggs, beaten

Steps:

  • Place potatoes in a large Dutch oven, cover with water.
  • Add 1/2 teaspoon salt; cook until tender.
  • Drain; mash potatoes until smooth.
  • In a saucepan, cook and stir butter, cheese, milk, and remaining salt until smooth.
  • Stir into potatoes; fold in eggs.
  • Pour into a greased 3-quart baking dish.
  • Bake, uncovered at 350 degrees for 40 minutes or until puffy and golden brown.

Nutrition Facts : Calories 549.8, Fat 29.2, SaturatedFat 18.1, Cholesterol 126.2, Sodium 669.9, Carbohydrate 57.7, Fiber 7, Sugar 2.7, Protein 16.2

CHEESY POTATO PUFFS



Cheesy Potato Puffs image

[DRAFT]

Provided by Food Network

Time 52m

Yield 16 Servings

Number Of Ingredients 12

½ Cup Unsalted butter, or 1 stick
½ Cup Whole milk
½ Cup Sour cream
1 Cup Flour
4 Eggs, divided
2 Cups Shredded cheddar cheese *
2 Cups Ore-Ida® Potatoes O'Brien With Onions and Peppers
1 Teaspoon Salt
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* TIP: For a little extra zest, substitute shredded cheddar cheese with shredded hot pepper cheese.
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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.

PUFFY CHEESY POTATOES



Puffy Cheesy Potatoes image

Make and share this Puffy Cheesy Potatoes recipe from Food.com.

Provided by Parsley

Categories     Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

8 yukon gold potatoes, peeled and cut into chunks
1 tablespoon butter
1 small sweet onion, chopped
1/3 cup butter
1 1/2 cups shredded sharp cheddar cheese
3/4 cup milk
2 eggs, beaten until foamy
1/2-3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Boil potato chunks in salted water until tender; about 12-15 minutes, depending on the size of your chunks. Drain. Place in a large mixing bowl and mash with a potato masher.
  • Sauté onion in 1 tablespoons butter until transparent.
  • Preheat oven to 375°.
  • Combine mashed potatoes with the 1/3 cup butter, milk, sautéed onion, salt and pepper. Mash to combine together.
  • Add cheese and stir.
  • Fold eggs into potato mixture with spatula. Spray a 2 1/2 quart casserole dish with non-stick spray and pour potato mixture into it.
  • Bake at 375° for 45 minutes or until puffy and brown.

Nutrition Facts : Calories 321.2, Fat 18.4, SaturatedFat 11.2, Cholesterol 102.5, Sodium 376, Carbohydrate 29.8, Fiber 2.6, Sugar 1.8, Protein 10.3

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