These beauties are adapted from a recipe in a book we’ve had so long the spine is loose. It’s called Potatoes & Rice. What can I say, we like our carbs. We couldn’t find the title on Amazon, probably out of print. But the authors, Alex Barker, Sally Mansfield & Christine Ingram, have a number of other books.
Potato Puffs
- 3 medium-sized potatoes (about 10-12 ounces)
- 1/4 cup milk
- 2 tbsp butter
- 1 tbsp chopped parsley or herb of your choice
- 1 1/3 cup flour
- 1 cup milk
- 2 eggs
- 1/2 cup shredded Gruyere
- oil/butter
Skin potatoes and cook in boiling water until tender. Mash with 1/4 cup milk and two tablespoons butter. Salt and pepper to taste, keeping in mind the cheese is a bit salty. Stir in herbs. Heat oven to 400. In a blender or food processor, combine 1 cup milk, eggs and flour. The batter should be about the consistency of pancakes. Place about a 1/2 tsp oil or butter in the bottom of four six-ounce or six four-ounce ramekins. Place on a baking sheet and pop in the oven to heat oil, about two to three minutes. Pull out and swirl ramekins to coat the sides. Divide half the batter into the bottom of the ramekins. Top each with about a tablespoon of the mashed potatoes and divide the cheese on top of the potatoes. Pour the remaining batter on top of the potato and cheese mix. Bake for about 15-20 minutes until the puddings are golden and puffed. Serve warm. The potatoes can be mashed ahead of time.
The photo link is broken but reading that made my mouth salivate ! YUM
OK photo is up and now I’m hungry as well.
I’ve never heard of anything like this recipe. I’d be curious to see what it looks like under that puffy top. 🙂
An interesting side dish for just about anything. Is it soft inside? I think my meat and potato teenagers would put this one on top of their list.
Yes, because the potatoes are inside.
These are brilliant – and very dangerous!
The tops look like they have just the right amount of crunch. Now that’s perfection!
Oh, my! Those are BRILLIANT! 😀
Very cool… they’re almost a heartier version of the yorkshire pudding! Love it! And now you have to keep posting all of those recipes since we can’t buy that book:)
Pretty.
these looks seriously awesome 🙂
This just looks wonderful, fattening, delicious, and carby.. I LOVE IT! My top of dish let me tell ya 🙂
i love that you made them in tiny ramekins! always super cute 🙂
Oh wow, I love this! You know I´m a HUGE potato fan….I need that book 😦
Must have NOW!
🙂 Mandy
Mmmm… carbs….
These look great, Greg. No reason why I couldn’t adapt them to be carbless! I think I might just do that, thank you for the inspiration! It’s very soufflée like!
Happy Friday!
Daughter and SIL are coming in this weekend…thank you again for the inspiration! I love bringing out my chantal ramekins…so cute.
Words fail me.
I must make this.
Love it. Anytime the word pillow can be uttered against potatoes in a recipe is a winner in my book.
I just tabbed this and sent this to my mom. This is one serious looking recipe! How fabulous would it be to serve as a side. One question though, you mention milk and butter twice in your ingredients, is this correct?
See if that’s clearer. I had a typo in the copy. But yes, you need butter and milk for the potatoes. You also need milk for the batter and a little butter or oil for the ramekins.
Thank you! Normally I would take my chances, but I adore gruyere and the kind I get is too pricey (on my student’s budget) to not be sure:]
Oooh, so sort of like mashed potato and cheese-stuffed popovers. What a great idea!
I’m just lay my head down … right … here … mmm. Tasty little pillows. I think it’s cooler if the book really is out of print. Classic recipes never go out of style, they’re just forgotten for a little while.
Oh….leftover mashed in the fridge right now…might have to do these for dinner!
Estimate the after-mashing volume for me – a cup? Two? More? I just need an idea of how to adjust for what I have on hand…
Probably about 1.5 to 2. You might have leftovers. But we didn’t. Had to keep sampling.
Wow! Sort of like a mashed potato souffle! The title, potato puffs, had me worried…
You had me at Gruyere. Wonderful.
I love it, these look like my kinda little side dish for sure, I need some cute ramekins like these though! 🙂 Cheers!
This looks brilliantly simple – not a lot of ingredients and it yields such an interesting dish. Will definitely be trying this —-
Holy Potato Goodness Batman, these look amazing!
Fantastic – I bet I could eat a lot of those!
OMG those look fabulous! Definitely going on my list of things I have to make!
Oh wow, pure carbicide! This is such a gorgeous thing, I have to have it. Sunday sounds good then I can enjoy my carb coma afterwards!!
Wow! just wow!
You can’t go wrong with potatoes, ever. That sounds like a great cookbook. 🙂
This sounds like a totally innocent way to eat potatoes. Potato Puffs! They must be light and calorie free, no????? Ahhhh….
These would make a fun brunch. These would make a brunch fun!
Although I love potatoes and all kinds of potato dishes, I’ve never heard of this cute potato puffs yet! Ohhh I need to try this for sure. Adding Gruyere? I’m totally in. Looks so good!
no words- just CLASSIC! I will be making these this weekend. I can;t believe I have never seen this before but I LOVE IT TO PIECES
Every time I try to double up the carbs in a meal or dish, Liz gives me an evil look. I need to hang out with you guys more often.
LMAO at this comment. 😉
Have a Great Weekend!!!
Who doesn’t like carbs? I’m sure all of us foodies are in agreeance that you’ve gotta have ’em once in a while. These potato puffs look well worth the extra calories…yum!!
Greg, this sounds delicious as I am a real potato girl. I have a question. If each ramekin only gets 1 tablespoon of potato mixture and you only have six at the most, could you do with less whole potatoes?
No, because you need to sample the potatoes for quality control. OK, maybe half.
OK, that makes total sense. You really can’t trust me around potatoes…I’m always sneaking bites.
Wow, these sound amazing. I’ve been meaning to try popovers, but think these might be even more tempting.
These sound delicious! I just pinned the recipe to try soon. Love your ramekins too!
We bought them for creme brulee like 8 years ago. Have made creme brulee once!
I bought my 1 cup (8 oz) ramekins at the dollar store (best buy ever) and use them for creme brulee, flan, panna cotta, souffle, bread puddings, individual pot pies, even french onion soup, dipping sauces, mini cheesecakes.
First of all, anything in a ramekin wins me over. Second of all, the golden brown color on these – fabulous!!! I’d eat all five of those pictured, and probably the ones not pictured as well. 🙂
These puffs are such a delicious idea – like a souffle but for savoury? I am so in 😀
Cheers
Choc Chip Uru
Latest: Colossal Caramel Peanut Monster Cookies
These sound and look so good that I might actually have to try to make them myself!
I am a potato person, any way you make them, and I have had this in Charleston, SC years ago, thank you for the recipe! Love the photo!
These look too good – mashed potatoes and Yorkshire puddings in one!
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Oh boy! I could go for some of this right now. Like I said, our family loves potatoes anyway you fix them. Have to make these for the whole family.
It reminds me of butterscotch icecream.
This is beautiful. I need it now!
Well Greg, I didn’t have the Gruyere, nor the ramikins but the substitutes I used worked well. I have these little 6oz. glasses that came with tiramisu in them. (yum) So they totally work for baking. And I mixed three cheeses. I did price the gruyere, at $8 for a half pound and all the other cheeses we had in the house I couldn’t justify it this time. So I went with some swiss, a wee bit of NY extra sharp cheddar and some Boar’s head white cheddar with horseradish in it. i was looking fo rhat little bit of extra tang. The one I actually ate I couldn’t taste the cheese at all.
I was also wondering about that one tablespoon of potatoes. I couldn’t imagine where the rest went! So I piled the potatoes on thicker. Not bad, really. I needed deeper dishes & more cheese however. I also think my batter could’ve been thinner, but I was low on flour so substituted 1/3 cup whole wheat for the extra 1/3 cut of flour. I realized it would probably need more milk, but we were out. Still not bad. It did take longer to bake, maybe because of the substitution of glasses for the ramikins, they had wide sloping sides, not vertical.
Some of the pototatoes managed to escape, and the batter was a bit doughy on the bottom of the one I ate (maybe needs a 2nd egg too?) But all in all quite tasty. Much like the yorkshire pudding we’ve made (substituting butter) and puffs. I’ll see what the roommate says when she returns later.
I can;t wait to try these again, without modifications!
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Greg, do you think I could achieve the same result with this recipe using a small-ish souffle dish? I want to try this on a pre-Christmas test-run.
It’s a popover-like batter, so I’m not sure how big it will go. We’ve only done them like this. You could try a small amount and see.
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