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Potato Puff Recipes
MAKING 1. Cook the potatoes till tender in a 10 deep dutch oven and water for 20 minutes. 2. Drain and mash the potatoes. 3. Add 1 3 4 cups cheese milk butter and salt. 4. Cook and stir over low heat until butter cheese are melted. 5. Fold in eggs. 6. Cover
Cheese Potato Puff
Heat oven to 400 . Heat water margarine onion and salt to rolling boil in 1 1 2 quart saucepan. Stir in potatoes and flour. Stir vigorously over low heat just until mixture forms a ball about 1 minute. Remove from heat. Beat in eggs until smooth. Drop dough by
Mix milk shortening sugar and salt and cool to lukewarm. Pour warm water into a warm mixing bowl sprinkle in yeast and stir to dissolve. Add cooled mixture egg potatoes and 2 cups flour and beat well. Mix in remaining flour and knead on a lightly floured board
Potato Puff Rolls
GETTING READY 1. In a large bowl prepare instant mashed potatoes for 8 servings following package instructions but reducing water amount by 1 cup. 2. Grease a 12 cup souffl dish or 8 individual souffl cups. 3. Preheat the oven to 375 F MAKING 4. In a small
Florentine Potato Puff
The Potato Puffs are a favorite snack at home. My kids wait desperately for weekends because they know that I will definitely make a batch of these yummy Potato Puffs Cook the potatoes in boiling salted water until tender. Drain. Return the potatoes to the pan
MAKING 1 Mix the first 6 ingredients stirring well and freeze for 1 hour. 2 Deep heat oil to a temperature of 375 to 390 and lower teaspoonfuls of the mixture into it. 3 Cook the puffs until golden brown. SERVING 4 Serve warm.
Prepare potatoes according to package directions. Beat egg yolks until thick and lemony. Beat egg whites until stiff peaks form. Combine potatoes with pimento onions salt garlic cottage cheese sour cream and beaten egg yolks mix well. Fold in stiffly beaten
GETTING READY 1 Preheat the oven to 350 F 180 C . MAKING 2 Beat the mashed potatoes onion powder egg and crumbs together with an electric beater and refrigerate. 3 Shape the mixture into small walnut sized balls and refrigerate or freeze if desired. 4 Place on
With a fork break up and mash enough potatoes to fill a small cup. Combine with remaining ingredients except oil. Beat well. Heat oil to 375 F 190 C . From tablespoon drop a walnut size piece of dough into hot fat. Remove when puff rises to the surface about 2
Scrub peel and rinse the potatoes. Cut them lengthwise into slices about 3 16 in thick. Trim into ovals or oblongs drop into cold water. Rinse and drain. Dry in a clean cloth. Put the potato slices into the frying basket and lower them gently into hot deep fat
Fried Potato Puffs
Place the potato slices in a large bowl of cold water for 30 minutes. Drain them and dry thoroughly with a clean cloth. Fill two large saucepans one third full with oil. Heat the oil in one pan over moderate heat until it reaches 325 F on a deep fat
Crunchy Potato Puffs
In mixing bowl combine flour parsley baking powder salt and onion powder. Stir in beaten eggs and mashed potatoes mixing well. In wok heat 1 1 2 inches cooking oil to 365 . Using about 1 rounded tablespoon for each drop potato mixture into hot oil. Fry a few
Spicy Potato Puffs
Stiffly beat egg whites. Combine all ingredients except egg whites and butter. Mix thoroughly fold in egg whites. Pour mixture in a casserole and top with butter. Bake at 350 for one hour.
This brilliant Potato Puff Topping recipe should not be missed. I use the Potato Puff Topping my potato Pan Burger. It is simply one of my favorite fillings. Try the Potato Puff Topping Bring water butter and salt to a boil remove from heat. Add milk and
Potato Puff Topping
1. Mix ham onion and mashed potatoes together. 2. Beat egg whites until stiff and fold into potatoes. 3. Sprinkle cheese on top if desired. Garnish with paprika. 4. Bake at 350 for 1 hour or until puffy and golden brown. 5. While potatoes are baking make gravy
This Parisian Potato Puff is one of the best baked potato dishes Ive ever tasted Try out this baked mashed potato and cheese dish with seasonings and tell me if you like it Your suggestions for this Parisian Potato Puff are welcome Saute green pepper and onion
Parisienne Potato Puff
Combine mashed potatoes salt and tarragon in mixing bowl. Beat until fluffy. Beat in eggs and milk. Drop mixture by rounded tablespoonfuls into deep fat heated to 370 fry until puffs are golden brown. Drain on absorbent paper.
Sift flour and measure. Add baking powder salt and pepper. Combine potatoes eggs and flour. Drop by teaspoon into deep fat and fry golden brown.
Make the pastry according to the recipe instructions. Grate the cheese coarsely. Beat the potatoes cheese and herbs into the pastry. Season to taste. Heat the oil in a deep frying pan and deep fry spoonfuls of the mixture until crisp and golden brown about 3 5
Herby Potato Puffs
1. Add beaten egg yolk cream and butter to mashed potatoes. 2. Fold in well beaten egg white. 3. Heap lightly into baking dish. 4. Bake for 30 minutes until puffed and brown.
1. Heat fry oil to about 350 . A piece of onion should sizzle when added. 2. In a mixing bowl combine the mashed potatoes and egg. 3. Sift together the baking powder flour and salt. Fold this mixture into the potatoes mixing only enough to incorporate. 4. Drop
Plain Potato Puffs
Mix first 7 ingredients and beat well until light. Shape into balls and chill well. Fry in deep hot fat until golden brown. Serve at once.
Pare 1 1 2 pounds potatoes cook and mash potatoes in a saucepan. Add 2 tablespoons butter and 1 3 cup milk whip until fluffy. Add 2 slightly beaten egg yolks 1 2 cup shredded sharp Cheddar cheese 1 teaspoon salt and few grains pepper continue whipping. Using a
Au Gratin Potato Puffs