Crispy on the Outside Creamy on the Inside Potato Puffs

Photo Credit: The Cooking Jar

This potatoes recipe breathes new life into mashed potatoes. The recipe adds texture by adding some eggs, which get puffed up in the oven till they are crispy, with creamy and soft mashed potatoes on the inside. And the mashed potatoes have plenty of flavor with lots of cheese, bacon bits and chives. You can serve these mashed potato puffs with some sour cream for a potatoes recipe that is sure to be a favorite. It's good to note, that once you mix all the ingredients that they will look a little mushy. But be patient and rest assured that this potatoes recipe will puff in the oven and lose that mushy, flat, lifeless form. For this easy to make potatoes recipe, you'll need mashed potatoes, eggs, cheddar cheese, bacon bits, chives, pepper and some shredded parmesan cheese. For the full potatoes recipe, you'll want to take a look at The Cooking Jar site.

For this puffed mashed potatoes recipe you will need some mashed potatoes. Everyone has their own idea of what makes the perfect mashed potatoes recipe. Whether you want a creamy or fluffy mashed potatoes, that are rich in cream or potatoes as light as air. A good rule of thumb is to use about 1/4 to 1/3 of a pound of potatoes per person. For light and fluffy mashed potatoes recipes, it is good to choose Russetts. Russets have little moisture and plenty of starch, so, so they will mash up light and fluffy. Yukon Golds ​are a potato variety that has a more intense flavor than Russet potatoes. And Yukon Golds have enough starch to mash up fluffy potatoes.

As for the boiling of the potatoes for mashed potatoes recipes, most recipes suggest you peel and cut the potatoes into even pieces. But a much better and easier option is to buy potatoes that are all roughly the same size so the potatoes will cook evenly. Then scrub the potatoes clean, put them into a large pot, cover the potatoes with cold water, and bring the whole pot to a boil. Once the water is boiling, you want to add enough salt to the water, so the water tastes salty. This step usually takes at least a tablespoon and possibly more. Cook the potatoes until the potatoes are very tender when they are pierced with a skewer, you want to let even small potatoes cook for about 20 minutes after the water starts to boil before you check them. You want the potatoes to be very cooked and as dry inside as possible, so each time you check the potatoes they will pick up some water, so limit your tests for as long as possible. Then once the potatoes are evenly cooked, drain and return them to the hot pot, and put the pot to low heat. Cook, the potatoes uncovered, shaking the pan every few minutes, for about 5 to 10 minutes to evaporate as much of the water from the hot potatoes as you can. The next step is to peel and mash the cooked potatoes. This is where you will want to have a ricer if you don't already have one. Ricers mash the potatoes so there will be no lumps or bumps in the mashed potatoes recipe. And the best part about a potato ricer is that it peels the potatoes too. Then heat some cream or milk, butter, and flavorings before you add them to the mashed potatoes recipe. This step will keep the potatoes hot and also keep them fluffy.

You will find this crispy mashed potatoes recipe on The Cooking Jar site. On the site, you will find potatoes recipes, breakfast food ideas, healthy recipes, casserole food ideas, dinner recipes, side and salad recipes and more. **

Nutrition Facts for: Mashed Potato Puffs from The Cooking Jar
Ingredients: Mashed potatoes, eggs, cheddar cheese, bacon bits, chives, pepper, Parmesan cheese.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 12 servings. * Per Serving: Calories 152, Calories from Fat 86, Total Fat 9.6g 15%, Saturated Fat 4.4g 22%, Cholesterol 70mg 23%, Sodium 419mg 17%, Potassium 199mg 6%, Carbohydrates 7.1g 2%, Dietary Fiber 0.0g 0%, Sugars 0.2g, Protein 9.5g, Vitamin A 4%, Vitamin C 0%, Calcium 12%, Iron 4%

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