Potato Puffs

potato puffs

We eat a lot of potatoes.  Mostly because we like them and they are filling.  Partly because potatoes — even organic ones — are inexpensive.  And there are so many varieties and colors.  Have you tried purple fingerling potatoes?  They are a mouthful of awesome roasted in the oven with olive oil and good salt.

You know what else is a mouthful of awesome?  Potato puffs.  They are super tasty and are a wonderful way to use leftovers.  I occasionally make too many mashed potatoes.  These potato puffs are a great way to use leftover mashed potatoes for a completely new and delicious dish.

In addition, these potato puffs are versatile.  They’d make great appetizers or a quick dinner and they’d be especially yummy for breakfast on the go.  I made them for an on-the-go dinner one night and then had a couple the next morning for breakfast.  I thought they tasted even better the next morning.

Here’s the recipe!

Potato Puffs
  1. 8 cups of mashed potatoes (I used 3 jumbo baking potatoes.)
  2. 3 large eggs
  3. 1cup sour cream
  4. 1/2 cup Parmesan cheese
  5. 1/2 cup cheddar cheese
  6. 2 tsp salt
  7. 1/2 tsp pepper
  8. butter for baking tin
  1. Preheat oven to 400 degrees.
  2. Butter the baking pan of your choice (I used a mini muffin pan, so the cooking times and temps are based on that.)
  3. In a large bowl, combine all of the ingredients with a mixer.
  4. Spoon or pipe mixture into mini muffin cups.
  5. Bake for 16 minutes or until lightly golden and puffed.
  6. Remove from pan by sliding a spoon beneath each puff to lift.
  1. Additions
  2. You can try these together or separately
  3. 1 tsp paprika
  4. 1 tsp onion powder
  5. 1 tsp garlic
  6. crumbled bacon or sausage
  7. Potatoes are versatile and a fun medium to experiment with flavors, so don't be afraid to try something new with this dish!
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Quick and Easy Potato Puffs (Grain-Free)

5 thoughts on “Potato Puffs

  1. That’s a great question. I have never frozen them before. I would think because they contain egg, cheese and sour cream, it help hold them together. Still, the texture of frozen cooked potatoes is kind of grainy. If you try it, will you please let us know how they turned out after being frozen? I’ll try to remember to freeze some the next time I make them to test them.

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