Baked potato puffs

Name: Baked potato puffs
Ingredients: 500 g potatoes; 1500 ml water; 1 teaspoon salt; 25 g butter; 1 egg; 30 g grated Parmesan; 1/4 teaspoon ground pepper; 1/2 teaspoon garlic powder with paprika

Appetizers - Baked potato puffs by Severina L. - Recipia

Baked potato puffs are served as a side with meat or fish, with a golden crust and a soft middle. Mashed potatoes with egg, butter and Parmesan are seasoned with pepper and garlic powder with paprika, then shaped into elongated puffs or piped. I choose floury potatoes so the mash holds together well. Preparation: 15 minutes. Cooking: 35-40 minutes. Rest: 10 minutes. Total time: 60-65 minutes. Servings: 4. Approximately 190 kcal and 7 g protein per serving.

Ingredients

500 g potatoes
1500 ml water
1 teaspoon salt
25 g butter
1 egg
30 g grated Parmesan
1/4 teaspoon ground pepper
1/2 teaspoon garlic powder with paprika

Preparation

1. Peel the potatoes and boil them in 1500 ml water with 1/2 teaspoon salt for about 20 minutes, until a fork slides easily into them. Drain well. 2. Mash the potatoes in a food processor. Add the butter, egg, Parmesan, 1/2 teaspoon salt, pepper and garlic powder with paprika, then whisk until you get a thick mixture. 3. Leave the mixture to cool for 10 minutes. Shape elongated puffs with two spoons or put the mixture in a piping bag. 4. Place them on a baking tray lined with baking paper and bake in a preheated oven at 200°C for 15-20 minutes, until golden.

Notes

Keep them in the fridge in a sealed container for up to 3 days; warm them in the oven so they regain a little of their crust. Floury potatoes work better for the mixture than waxy ones, which can make the mash sticky. After boiling, drain them well: any water left behind will soften them and can make shaping difficult. If the mash seems too soft, leave it uncovered for a few minutes to let the steam escape, then check the consistency again. For piping, use a wide-opening nozzle; with spoons, you can make more rustic shapes, like mashed potato croquettes. I like to make them long and narrow, so each piece has more browned edges. Serve them with roast meat or fish instead of plain mash. For a different note, you can replace the Parmesan with the same amount of grated aged cheese; the dish contains egg and dairy.