The BEST Potato Puffs
This potato recipe will change the way you look at leftovers. Thanks to the addition of eggs, sour cream, Parmesan, cheddar and chives the leftover mashed potatoes are given a new lease on life. You don't have to use leftover mashed potatoes for the recipe as it is just as good with freshly mashed potatoes too. This potato recipe will give new life to your leftover mashed potatoes with no more pushing them to the back of your fridge. This will make you wish for more leftovers. This potato puffs recipe is baked in a cupcake pan, with this recipe using a square pan made by Wilton until golden and crusty on the outside with soft, fluffy potato middles that melt in your mouth. These don’t taste like leftovers. For future, you will want to intentionally make extra mashed potatoes for the sole purpose of turning them into these potato puffs. And the best part is that you can make potato variations of this food idea. Once you have your base of mashed potatoes and eggs, you can mix just about any ingredient into them to include fresh herbs, cheese, cooked bacon or whatever flavors you like with potatoes. For this potatoes recipe, you'll need eggs, sour cream, shredded sharp cheddar cheese, grated Parmesan, chopped chives, salt and black pepper, and mashed potatoes. For the full step by step potatoes recipe, you'll want to take a look at the Cinnamon Spice and Everything Nice site.
Mashed potatoes are an easy potatoes recipe to make. It does help however if you follow a few tips to make the best-mashed potatoes. When you are working with just potatoes, butter, salt, and cream, it's the little things that matter. To start you want to use Yukon Gold potatoes. Yukon Gold are the best potatoes for mashed potatoes recipes. You want to boil your potatoes in large pieces. If you cut the potatoes small, it gives the water more of an opportunity to make its way inside the potatoes. More water in the potatoes means more liquid and less flavor in the mashed potatoes. If you really want to protect the potatoes from water, boil the potatoes with their skins on and remove the skins after the potatoes have cooked. Keep your potatoes hot. If you want a creamy taste and texture in your mashed potatoes, you can’t let the potatoes cool before you mash them, you want to start to mash the potatoes as soon as possible after they have been boiled and drained.
Add in the fat first. You need to add in some fat to the potatoes recipe, before adding in any liquid. This makes sure the texture of the potatoes remains firm before being softened by all the cream. Taste the potatoes constantly. If you only salt the potatoes once in this process, then your mashed potatoes recipe will suffer. You want to reaccess the recipe after adding each ingredient, making sure the seasoning hasn’t gotten too diluted. You are going to need to use plenty of salt, as starchy and fatty foods need a lot of salt to taste their best. Don’t add all the liquid at once. Your potatoes recipe won’t be able to absorb all of the liquid at once. You want to add the liquid in smaller pours as it helps the potatoes soak up all the creaminess, which will help you to avoid liquid mashed potatoes.
You will find this potato recipe on the Cinnamon-Spice & Everything Nice site. On the site, you will find potatoes recipes, main dish food ideas, side dish recipes, dessert recipes, and more. **
Nutrition Facts for: Leftover Mashed Potato Puffs From Cinnamon-Spice & Everything Nice
Ingredients: Eggs, sour cream, sharp cheddar cheese, Parmesan cheese, chives, salt, ,pepper, mashed potatoes.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 8 servings. * Per Serving: Calories 192, Calories from Fat 94, Total Fat 10.4g 16%, Saturated Fat 6.0g 30%, Cholesterol 67mg 22%, Sodium 381mg 16%, Potassium 312mg 9%, Carbohydrates 15.6g 5%, Dietary Fiber 0.0g 0%, Sugars 0.2g, Protein 9.6g, Vitamin A 8%, Vitamin C 2%, Calcium 20%, Iron 4%
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