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Thank you, thank you, thank you, thank you! I have been trying to find a recipe for the Bavarian Inn's potato cheese puffs in Frankenmuth, MI for YEARS!! Not to mention all the time I've spent trying to duplicate it. This is it!!
This is the recipe I've been hunting for for years! This taste just like the potato cheese puffs served at the Bavarian Inn in Frankenmoth, MI. Thanks so much for posting...this is a keeping!
These were very good! I had actually packed up both of my deep fat fryers to get rid of, but unpacked one of them after making these in my wok (I decided that wouldn't be a safe alternative for deep frying in the future). I was thinking that we rarily deep-fry foods as I tend to get sick from too many fried foods to begin with, but after making these, I guess we'll be having more deep-fried than I was thinking. My family loved them! I used co-jack (monterey jack/colby blend) cheese in these this time. I will experiment with various cheeses in the future. I didn't have any 'left-over' mashed potatoes, so I boiled, mashed and chilled some fresh ones. They made a really nice side dish. Thanks for sharing this recipe Laurie!
made them exactly how the recipe said and no matter how low we turned the fryer they all tasted like burnt cheese. they were not light and fluffy like in Frankenmuth. they were really dense and I could not taste any potato in them. The only thing it did was waste a perfectly good package of cheese. and one other thing is that there should be some type of coating on the outside of them to get them crispy. we also think there should be sour cream in the batter, it would help them hold togeather and give them a creamier flavor.
My family didn't go for these as much as I hoped. They are good to have when you have some leftover mashed potatoes but I don't think I'll add this to my recipes. If we were to make these again we'd make the potato drops smaller since our fryer cooks pretty hot and has a tendency to burn the outside before cooking the inside all of the way through. (We can't adjust the temperature so this was a careful process with some successes).