Cheezy Potato Poofs

READY IN: 30mins
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!

Ingredients Nutrition


  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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