Potato, Cheese and Cayenne Puffs

Potato, Cheese & Cayenne Puffs
source:  recipe and photograph created by www.finedinings.com

6 servings

1 cup cold mashed potatoes
2 teaspoons fresh parsley chopped
1 teaspoon dried Thyme
2 teaspoons fresh chives snipped
1 tablespoon parmesan cheese grated
1/2 teaspoon baking powder
2 tablespoons milk
2 tablespoons butter, divided
1/4 to 1/2 teaspoon cayenne according to taste
salt and pepper to taste
2 eggs, separated

Generously butter six 1/2 cup ramekins with 1 tablespoon butter; set aside. 

In a medium sized bowl mix together potatoes, parsley, thyme, chives, parmesan cheese and baking powder.  In a small saucepan heat the milk, the remaining 1 tablespoon butter and cayenne, add to the potato cheese mixture blending well.  Season with salt and pepper; whisk in the egg yolks.

Beat the egg whites to soft peaks and fold into the potato mixture. Spoon into ramekins and bake at 425° degrees F. for 20 to 25 minutes or until the puffs rise and are golden brown.  

The puffs can be served immediately or baked ahead of time; heat briefly in a microwave oven or serve room temperature.  This is an easy delicious lunch idea to use up leftover mashed potatoes.  Serve with a fresh green salad.