Recipe by Redneck Epicurean
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
Top Review by EAT IN PSG
k, soooo.... not what i was anticipating, but verrry good nonetheless.... i was aiming for a side dish to use up som'e instant mashed potatoes a guest left here.... (didn't notice until i was into making it that it only uses 1/4 c!!) ... HOWEVER!! -these turn out like savory cream puffs... i have designs on using them w/ ..mmm, oh, say, crab, shrimp, or smoked salmon spread, even a veggie version... whatever- they will make fabulous appetizers!!! thanks redneck!
- 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 See How It's Made
- Preheat oven to 375°F
- 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.
- 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.)
- Stir in Swiss cheese. Drop dough on a greased baking sheet, 2 inches apart. Sprinkle tops with Parmesan cheese.
- Bake until golden.