POTATO PUFF
This wonderfully rich potato casserole complements a variety of main courses. I've shared the recipe with so many people, I can almost recite it by heart!
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. , In a small bowl, whisk the egg yolks, milk, salt, basil and pepper. Gradually stir into mashed potatoes. Fold in 1 cup cheese. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into potato mixture., Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 225 calories, Fat 9g fat (5g saturated fat), Cholesterol 103mg cholesterol, Sodium 378mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
POTATO PUFFS
I give this recipe out often. It's suitable for any meal, and a terrific use of leftover potatoes. They're great alongside sandwiches or hamburgers. -June Mullins, Livonia, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 puffs.
Number Of Ingredients 7
Steps:
- In a bowl, beat egg yolks. Add potatoes, Parmesan cheese, parsley, onion and garlic powder; mix well. Beat egg whites until stiff; fold into the potato mixture. Brush eight muffin cups or small ramekins generously with melted butter. Divide potato mixture into cups. Brush remaining butter over potatoes. Bake at 375° for 30-35 minutes or until lightly browned. Serve immediately.
Nutrition Facts : Calories 106 calories, Fat 7g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 223mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
HOCKEY PUCK POTATOES
Hockey puck potatoes are delicious roasted potatoes that resemble hockey pucks in appearance, hence the name. Our family loves them! Well I had been giving my FIL credit for these, however I just found out that my DH (George) was the originator, so now I'm giving him credit. My contribution to the recipe was add the rosemary and basil. Please enjoy!
Provided by AcadiaTwo
Categories Potato
Time 1h45m
Yield 12 1/2 potatoes, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Wash potatoes and pat dry.
- Use roasting pan and melt 1/4 cup of butter or margarine in oven.
- When melted remove from oven.
- Cut potatoes in half or thirds depending on size of potato.
- Spread melted butter around on pan and sprinkle salt all over pan.
- Place potatoes with the flat side down on to pan.
- Melt remaining butter. (I use the microwave).
- Drizzle remaining butter or margarine over potato halves.
- Sprinkle rosemary & basil over potatoes.
- Place in oven for 1.5 hours or until potatoes are tender.
- Use a metal spatula to remove the potatoes from the pan!
- Enjoy.
POTATO PUCKS
Crispy on the outside, tender and moist inside, and the preparation and appearance are conversation starters! Can be prepped ahead, so these are great for entertaining (but they are one of my family's favorites for any dinner). Recipe is an amalgam of Crash Hot Potatoes from Jill Dupleix and Smashed Potatoes published around Easter in the Seattle Times.
Provided by ktdid
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Leave potatoes whole. Place in steamer basket over water in a dutch oven. Cover and bring to a boil. Steam over low boil for about 25 minutes, or until just tender.
- Remove potatoes from steamer and let cool. If doing ahead, cover and refrigerate at this point.
- Preheat oven to 425°F
- Put potatoes in large bowl and toss with seasonings and olive oil. transfer to a baking sheet (I use a jelly roll pan). Place a piece of plastic wrap loosely over potatoes. Using a small heavy saucepan, gently smash each potato under the plastic wrap to flatten to about 1/2" thick. Remove plastic wrap and arrange potatoes uniformly in the pan. Scrape any remaining seasoned oil out of the bowl and drizzle over the potatoes. Sprinkle lightly with additional kosher salt.
- Roast in oven for 20-25 minutes. If using parmesan, sprinkle on for last 5 minutes of baking.
Nutrition Facts : Calories 118, Fat 3.5, SaturatedFat 0.5, Sodium 116, Carbohydrate 20, Fiber 2.6, Sugar 0.9, Protein 2.3
POTATO PUFFS
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Put the potatoes in a medium pot and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 20 minutes; drain. Pass the potatoes through a ricer into a large bowl or mash with a potato masher until smooth.
- Combine the milk, butter, 1/2 teaspoon salt and 1/4 cup water in a medium saucepan and bring to a boil. Remove from the heat, add the flour and stir vigorously with a wooden spoon until incorporated. Return the saucepan to the stove and cook over low heat, stirring, until the mixture comes together and pulls away from the side of the pan, about 1 minute. Continue stirring until the mixture is slightly shiny, about 4 more minutes.
- Transfer the mixture to a stand mixer and beat with the paddle attachment on medium-high speed, about 1 minute. Add half of the mashed potatoes and the whole egg and beat until incorporated. Add the remaining potatoes and the egg yolks and beat until creamy and smooth, about 1 more minute. Transfer the mixture to a pastry bag fitted with a 1/2-inch round tip. Set a large piece of parchment paper on a cutting board. Pipe about 24 mounds (1 to 1 1/2 inches each) of the potato mixture on the parchment. Cut the parchment between the mounds with a paring knife so each puff sits on its own piece of paper.
- Heat 2 inches of peanut oil in a large pot until a deep-fry thermometer registers 325 degrees F. Working in batches, carefully invert each puff into the oil, leaving it on the parchment. The parchment will fall off as the puffs cook; remove with tongs. Fry until golden, turning as needed, 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
PROTEIN PUCKS
Make and share this Protein Pucks recipe from Food.com.
Provided by SodaHub
Categories < 30 Mins
Time 30m
Yield 4 cups, 45 serving(s)
Number Of Ingredients 17
Steps:
- Mix all dry ingredient together.
- Mix all wet ingredients together.
- Pour wet ingredients over dry ingredients and mix well.
- Form into shapes.
- Refrigerate.
Nutrition Facts : Calories 158.3, Fat 12.4, SaturatedFat 6.2, Sodium 14.6, Carbohydrate 10.9, Fiber 2.4, Sugar 5.6, Protein 3.2
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