Prep 20 mins
Cook 15 mins
This recipe allows you to do something a little fancier than garlic mashed potatoes with not much more effort or time. Flour can be substituted for the potato starch, but I think the potato starch is much better in terms of flavor for this recipe. Serves 4, number of puffs will be dependent on how large you make each of them.
- 2 lbs potatoes
- 1 tablespoon butter, melted
- 2 garlic cloves, finely minced
- 2 tablespoons potato starch
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 eggs, beaten
- 2 tablespoons chopped parsley
- paprika, for garnishing (optional)
- Pre-heat oven to 400°F.
- Add the minced garlic to the melted butter and allow to stand until needed.
- Peel, dice, and boil potatoes till tender; mash with a potato masher.
- Add all ingredients to the potatoes and mix well.
- Place large tablespoons of the mixture in a buttered baking dish or on a cookie sheet.
- Sprinkle each with paprika, if desired.
- Bake in the oven for about 10 to 12 minutes, or until golden brown.
This is my new favourite way to serve mash potatoes!! The addition of the egg really puffs the mash up and gives it a crunchy outside. I sprinkled with cayenne pepper and chives. Yum, and well worth the extra few minutes in the oven rather than serving just plain mashed potatoes! Thanks FlemishMinx!!
Like Annelies (Pets'R'us) I halved the recipe, but left the amounts of garlic and butter the same. Like ladypit's mine were actually still a little dry- I used Yukon gold potatoes and drained them really well, which is probably the reason for this. I actually could have done with more garlic flavor. I made balls and pressed down the middles with a spoon to make little indentions- BF thought they were kind of plain, so we filled the holes with sour cream and enjoyed them like that. Good finger food, actually- I imagine these might be something good for kids or maybe even as hor'dourves- and a very versatile recipe! Lovely light texture and a nice change from just plain mashed potatoes or baked potatoes! I will experiment with this for sure. Thanks for posting!
We loved these, I halved the recipe except for the butter and garlic, that might be the reason they were not dry, I do like the suggestion of ladypit, the previous reviewer, to add some milk to the mixture. I used the potato flour, readily available here and in my kitchen cupboard. They puffed up nicely and were light. Also the egg I used was a large one. I did add grated nutmeg to the mixture...this is a great addition to my potato recipes!