Kathy's Duchess Potato Puffs With Cheese

Submitted by 2Bleu

"This recipe is great for leftover mashed potatoes. From the recipe collection of Bird's sister Kathy. I have also made it using instant mashed potatoes."

 

• Ready In: 30mins
• Ingredients: 7
• Yields: 12 puffs

ingredients

• 2 cups mashed potatoes (leftovers with no skins in the mash)
• 1 teaspoon garlic powder
• 1⁄2 teaspoon paprika (plus more to garnish)
• salt, to taste
• black pepper, to taste
• 2 eggs
• 1⁄2 cup grated cheddar cheese (or parmesan)

directions

1. Mix all ingredients well. Cover and refrigerate for at least a few hours (up to 2 days). Note: if using leftover mashed potatoes, do this the evening you make them fresh, and then refrigerate the mixture.
2. Preheat oven to 375°F Using a piping bag with a large decorative tip (or cut the tip from the bottom of a Ziploc bag), pipe approximately 1/4 cup each of the mixture onto a parchment lined baking sheet 1 inch apart.
3. Spray rosettes with non-stick cooking spray and sprinkle with a bit more paprika. Bake for 18-20 minutes or until heated through.

Reviews

[Sydney Mike]

Since I really just wanted to make a few of these puffs as a test run for another time, I did cut the recipe in half & used some boxed garlic mashed potatoes that I'd prepared previously! And since I like my mashed potatoes on the stiffer side . . . well, that's what I used! Unique, easy-to-make, tasty & satisfying, & definitely something I now plan to make for company in the future! Do love your recipes! Thanks for sharing it! [Tagged & made in Please Review My Recipes]

 

[Shelby Jo]

I used parmesan cheese instead of cheddar, but otherwise made as directed. Mine didn't puff up much, but kinda melted. They were still very tasty though! They are simple to make too. Thanks for sharing!

 

[Noo8820]

These are a bit like a duchess potato mix,but with the cheese.I quenelled mine,using two dessertspoons,making them into little cigar shapes,which made them really easy to pick up and pop into your mouth.A really simple recipe,that we really enjoyed.Thanks for posting.Made for PRMR.