Baked Potato Puffs
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Date: 2019-07-25
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Comments and reviews: 10
Dianne Fitzmaurice
Yukon gold are not as good or tasty as the wonderful reds. You could also try using potatoes in the classic turnip puff recipe. Not as much like a bun because less flour and more eggs but this works and delicious. 2. 5 cups mashed potatoes (or turnips) 1/2 tsp flour 1/8 tsp pepper 1 tsp salt 3 tbsp butter and 2 eggs (if making the turnip puff the recipe calls for 2 tsps br sugar but I never add it. ) Separate eggs and beat till a meringue. Add the yolks to the other ingredients and then fold in the whites. This is usually a casserole but you could try it as individual puffs. Bake at 350 for 40 -45 minutes.
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Yukon gold are not as good or tasty as the wonderful reds. You could also try using potatoes in the classic turnip puff recipe. Not as much like a bun because less flour and more eggs but this works and delicious. 2. 5 cups mashed potatoes (or turnips) 1/2 tsp flour 1/8 tsp pepper 1 tsp salt 3 tbsp butter and 2 eggs (if making the turnip puff the recipe calls for 2 tsps br sugar but I never add it. ) Separate eggs and beat till a meringue. Add the yolks to the other ingredients and then fold in the whites. This is usually a casserole but you could try it as individual puffs. Bake at 350 for 40 -45 minutes.
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Bryan Jensen
If you fry them, use a fryer where you can keep temperature just a bit below 325F-- they take a long cook time, 5-6 minutes, before the interior cooks and expands and just starts to crack the crispy outside. When the oil is too hot you get what happened here: very brown exterior with undercooked interior. The baked version looks tasty but quite a bit less crisp and puffed than the classic version. What if after cooked just enough to set you brushed with melted butter and gave an extra 4-5 min of bake? I do that with beer bread and it always gets a crispy, buttery crust.
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If you fry them, use a fryer where you can keep temperature just a bit below 325F-- they take a long cook time, 5-6 minutes, before the interior cooks and expands and just starts to crack the crispy outside. When the oil is too hot you get what happened here: very brown exterior with undercooked interior. The baked version looks tasty but quite a bit less crisp and puffed than the classic version. What if after cooked just enough to set you brushed with melted butter and gave an extra 4-5 min of bake? I do that with beer bread and it always gets a crispy, buttery crust.
reply
Ross Kocen
I made these tonight came out great- made the mashed potato, (boiling potato and smashing them ) then made the dough- After I mixed the dough and potato together I noticed I forgot the egg- I just added a beaten egg to the mixture and baked in the oven for 15-20 min 450F. Since I do not have one of those fancy ice cream scoops, I just took so potato dough and rolled into a small ball. I also used one of the fancy mini-muffin tins that are flexible but has a hard side- they pop right out- I plan on adding cheese, bacon and other items next time. yum
reply
I made these tonight came out great- made the mashed potato, (boiling potato and smashing them ) then made the dough- After I mixed the dough and potato together I noticed I forgot the egg- I just added a beaten egg to the mixture and baked in the oven for 15-20 min 450F. Since I do not have one of those fancy ice cream scoops, I just took so potato dough and rolled into a small ball. I also used one of the fancy mini-muffin tins that are flexible but has a hard side- they pop right out- I plan on adding cheese, bacon and other items next time. yum
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TheDarrenH30
I made these for my family yesterday. So simple and so delicious Thank you Chef John This is a fantastic base as is but adding truffle and Parmesan would be amazing. Cheddar and bacon. Sour cream and chives. The options are endless. Thank you so much for introducing me to this. I know Ill make them again and again. I wish you could have seen my familys faces when they tried them. Utterly delicious.
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I made these for my family yesterday. So simple and so delicious Thank you Chef John This is a fantastic base as is but adding truffle and Parmesan would be amazing. Cheddar and bacon. Sour cream and chives. The options are endless. Thank you so much for introducing me to this. I know Ill make them again and again. I wish you could have seen my familys faces when they tried them. Utterly delicious.
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funtime
Absolutely brilliant ( Applause) If your going to use a sauce but are to lazy to make one, may I suggest Buitoni Pesto with Basil. I buy it from Publix. Best store bought pesto I have ever had. I will be making this Oh and for all you people who hate his voice, 2. 6 million people disagree so best you be moving on.
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Absolutely brilliant ( Applause) If your going to use a sauce but are to lazy to make one, may I suggest Buitoni Pesto with Basil. I buy it from Publix. Best store bought pesto I have ever had. I will be making this Oh and for all you people who hate his voice, 2. 6 million people disagree so best you be moving on.
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zoid5
I finally got a chance to try making these and they turned out really well Only difference with mine is it was leftover mashed potatoes that had milk and butter in them instead of plain mashed potatoes. They are not as light as you described, but they are suuuuper creamy and delicious.
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I finally got a chance to try making these and they turned out really well Only difference with mine is it was leftover mashed potatoes that had milk and butter in them instead of plain mashed potatoes. They are not as light as you described, but they are suuuuper creamy and delicious.
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Tom Forlez
1: 24 Hey Chef John I love your videos My girlfriend is lactose intolerant and I was wondering if I could substitute the butter for something else like oil or cooking spray. Please get back to me because those potatoes puffs look delicious Thanks in advance
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1: 24 Hey Chef John I love your videos My girlfriend is lactose intolerant and I was wondering if I could substitute the butter for something else like oil or cooking spray. Please get back to me because those potatoes puffs look delicious Thanks in advance
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Dustin Deweerd
Chef John I just uploaded a video making this dish because of you. You are truly an inspiration for me. Your videos are awesome and easy to follow. I hope you don't find this comment to be self-promoting, but rather a thank you for your work.
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Chef John I just uploaded a video making this dish because of you. You are truly an inspiration for me. Your videos are awesome and easy to follow. I hope you don't find this comment to be self-promoting, but rather a thank you for your work.
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Claire Hickey
I'm going to make these for my final practicum for culinary school. So original My protein is ribeye steak. For mid-term practicum I made your apple chutney and maple mashed butternut squash. I received raving reviews Love your blog Thank you
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I'm going to make these for my final practicum for culinary school. So original My protein is ribeye steak. For mid-term practicum I made your apple chutney and maple mashed butternut squash. I received raving reviews Love your blog Thank you
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Glenna
I followed this recipe to the T. They came out the exact consistency and color as the ones in the video but they were unbelievably egg-y. I feel that removing the egg will ruin the texture, but keeping it in results in a weird taste. What can I do?
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I followed this recipe to the T. They came out the exact consistency and color as the ones in the video but they were unbelievably egg-y. I feel that removing the egg will ruin the texture, but keeping it in results in a weird taste. What can I do?
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