Potato Cheese and Cayenne Puffs
How To Make Potato Cheese and Cayenne Puffs in ramekins

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These potato cheese and cayenne puffs are a good way to use up leftover mashed potatoes. Add spices and bake in ramekins to serve with
the main entree
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Potato, Cheese and Cayenne Puffs Recipe

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

Recipe Type: potatoes, cheese, milk, eggs, lunch, ramekins

Prep Time: 15 min
Total Time: 15 min
Servings: 6


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


Preheat oven to 425 degrees F. Generously butter six 1/2 cup ramekins with 1 tablespoon butter; set aside.

In a medium size bowl mix together potatoes, parsley, thyme, chives, grated parmesan cheese and baking powder. In a small saucepan heat  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 prepared ramekins and bake for 20 to 25 minutes or until the potato cheese 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.

Wine recommendation: Pinot Gris; Chardonnay

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