How To make Cheese Potato Puff
12 medium Potatoes
peeled
about 5 lbs. 1 teaspoon Salt :
divided
3/4 cup Butter or margarine
2 cups Cheddar cheese shredded
1 cup Milk
2 Eggs :
beaten
Fresh or dried chives -- optio
"I enjoy entertaining and always look for recipes that can be made ahead of time. I got this comforting potato recipe from my mother-in-law. It's wonderful because I can prepare it the night before. It contains basic ingredients that everyone loves like milk and cheddar cheese." - Beverly Templeton Place potatoes in a large kettle; cover with water. Add 1/2 tsp. salt; cook until tender. Drain; mash potatoes until smooth. In a saucepan, cook and stir butter, cheese, milk and remaining salt until smooth. Stir into potatoes; fold in eggs. Pour into a greased 3-quart baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until puffy and golden brown. Sprinkle with chives if desired. Note: The casserole may be covered and refrigerated overnight. Allow to stand at room temperature for 30 minutes before baking.
How To make Cheese Potato Puff's Videos
Crispy Potato Puffs
This super crunchy twist on classic fries will certainly wow your guests and leave them wanting more.
Get the recipe here:
How to make pommes dauphine: (French potato puffs recipe)
The Pommes dauphine is a very old side dish ( 1900's) made out of a blend of potato mash and choux pastry that is then deep fried to transform into fluffy and crunchy potato puffs. Get the recipe:
Three important points to remember to make sure you get your Pomme Dauphine right:
1- Temperature control if key! from what I tested, an oil temperature of 160 degrees Celcius /320 F should be kept steady at all time.
2- Size matter. do not be tempted to deep fry large amount of dauphine potato dough at any one time as it won't have time to cook fully and will just be uncooked inside and will become overcooked on the outside.
the right size to use is about the size of a wine bottle cork. or the size of a large walnut if using a spoon.
when you start making Dauphine potatoes if may be better to use a pipping bag to be able to easily control how much dough you are putting in the oil.
3- Patience is key. deep frying choux pastry based product always take time to be fully cooked. The average time it takes to cook is about 6 to 7 minutes per Dauphine potato. To make sure it is cooked, you need to wait for the Potato puff to be just about to crack open ( as shown in the video) this is the sign that the potato puff is ready.
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Try This Delicious Appetizer - Turkish-Style Potato Puff Pastry Manti!
If you have potato and puff pastry at home, In this video, I am going to show you how to make Turkish-Style Potato Puff Pastry Manti! With its taste, it will take you to Turkey without traveling!
This simple dish tastes like a potato filled borek or potato filled easy Turkish manti as it is served with yogurt and a pepper sauce. Compared to the original ones, Using a puff pastry this recipe is so easy to make. You can serve these as a main dish, side dish or appetizer. I am sure it will be a new family favorite.
Here are some of my Turkish börek recipes:
Turkish Rose Borek Gül Böreği:
Cheese filled rolled borek:
Borek with puff pastry:
My original manti recipe:
Fake manti with pasta:
Join Aysenur Altan's channel Turkish Food Travel to get access to perks:
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Loaded Cheese Stuffed Mashed Potato Balls
Just when you thought you couldn’t eat mashed potatoes on the go!
4 Cups Leftover/Cold Mashed Potatoes - prepared to your liking
1/2 Cup Sliced Green Onions
3/4 Cup Chopped Cooked Bacon
1 tsp Garlic Powder
1/2 tsp Black Pepper
2 Eggs
Block of Cheddar Cheese - Cut into small cubes
1 Cup Flour
1 Cup Bread Crumbs
Oil for frying
Salt
Place cold mashed potatoes into a large mixing bowl. Add Green Onion, Chopped Bacon, Garlic Powder, Black Pepper, and 1 egg - mix well.
With lightly floured hands - pick up a tablespoon sized ball of potato mixture and flatten into a small pancake. Place cube of Cheddar in the center and wrap the potato mixture around the cheese. Repeat.
In three separate bowls, add Flour, Bread Crumbs, and remaining egg (whisked). Coat the potato ball in flour, then egg, then bread crumbs. Coat once more with egg and once more with bread crumbs. Set aside - store in fridge while you wait to fry.
In a medium pan heat oil over medium/high heat (to approximately 350˚F). Fry the potatoes in batches until browned on all sides. Transfer fried potato balls to paper towels to drain excess oil. Sprinkle with salt. Once all potatoes are fried - transfer to a baking tray and bake in a preheated oven for 5 minutes at 400˚F (200˚C). Enjoy!
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Potato, Cheese and Onion Pasty with Puff Pastry - quick, easy and delicious!
Potato, Cheese and Onion Pasty made with puff pastry, beautifully golden and flaky, with a delicious vegetarian filling. Great as a snack, or even as a light meal with a nice salad on the side. The pasties are a great British snack, so popular that is hard not to have one too many. Ready from scratch in about 30 minutes or so.
Recipe: