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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I give this recipe out often. It's suitable for any meal, so it's a great use of left-over potatoes. From experience, I can recommend Potato Puffs to mothers of young children—when our four youngsters were growing up, I would often fix these to go with their sandwiches. They're good alongside hamburger and a salad, too. My husband and I have lived on the same farm ever since we were married. We run cattle and put up hay. Ingredients:
2 eggs, separated |
2 cups leftover mashed potatoes |
2 tablespoons grated parmesan cheese |
1 tablespoon minced fresh parsley or chives |
1 teaspoon dried minced onion |
1/8 teaspoon garlic powder |
2 to 3 tablespoons butter, melted |
Directions:
1. In a bowl, beat egg yolks. Add potatoes, Parmesan cheese, parsley, onion and garlic powder; mix well. Beat egg whites until stiff; fold into the potato mixture. Brush eight muffin cups or small ramekins generously with melted butter. Divided potato mixture into cups. Brush remaining butter over potatoes. Bake at 375° for 30-35 minutes or until lightly browned. Serve immediately. Yield: 8 puffs.
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