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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
Ingredients:
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
Instruction:
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.
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Wine
recommendation: Pinot Gris; Chardonnay |
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