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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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When I was small, Mom took left-over mashed potatoes and made fried potato cakes. Now that everyone has big kid appetites, there are no more mashed potato left-overs. That's how I came about this recipe. It's a totally tasty alternative to the same old mashed potatoes you've been slappin' on your plate for years. Give these a try. Yield depends on how big you make them Ingredients:
1/4 cup instant potato flakes |
1 1/3 cups water |
1/4 cup butter or 1/4 cup margarine |
1/2 teaspoon salt |
3/4 cup flour |
3 eggs, at room temperature |
1 cup swiss cheese, coarsely grated |
1/2 cup parmesan cheese, grated |
Directions:
1. Preheat oven to 375°F
2. In a large saucepan, bring water, butter and salt to a boil. Remove from heat. Mix dry potato flakes and flour and stir into saucepan. Return to medium heat and stir vigorously until dough forms a ball and leaves the sides of the pan.
3. Remove from heat; add eggs one at a time. Beat until the dough is glossy and stiff. (This step may be done in the food processor.)
4. Stir in Swiss cheese. Drop dough on a greased baking sheet, 2 inches apart. Sprinkle tops with Parmesan cheese.
5. Bake until golden.
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