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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 145.5
  • Total Fat: 5.8 g
  • Cholesterol: 81.9 mg
  • Sodium: 101.9 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 6.0 g

View full nutritional breakdown of Mashed Potato Puffs calories by ingredient
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Mashed Potato Puffs

Submitted by: AWLASS
Mashed Potato Puffs

Introduction

My tip is to weigh the potatoes. The recipe calls for three pounds, so don't guess.... "well there's 10 potatoes in this 5 lb bag, so divided by 5 equals 2 potatoes times 3 equals 6 potatoes".... don't do that! That is calculus, not cooking! The consistency of the potato mixture before you cook it should be a little runny and if you use too many potatoes it won't work right. My tip is to weigh the potatoes. The recipe calls for three pounds, so don't guess.... "well there's 10 potatoes in this 5 lb bag, so divided by 5 equals 2 potatoes times 3 equals 6 potatoes".... don't do that! That is calculus, not cooking! The consistency of the potato mixture before you cook it should be a little runny and if you use too many potatoes it won't work right.
Number of Servings: 12

Ingredients

    3 lbs potatoes, peeled
    1 cup 1% cottage cheese
    4 eggs
    1/4 cup butter, softened
    3 green onions, diced (white part only)
    salt and pepper (use white pepper if you don't want flecks)

Directions

1. Boil the potatoes well. Boil the crap out of them. Drain and return to the burner. Continue to cook the potatoes over low heat for about 5 more minutes (stir so they don't stick) this will get all the extra water out of the potatoes.

2. Mash the potatoes very well. We want NO LUMPS. I put the potatoes through a potato ricer which takes care of that nicely.

3. In another bowl, with a hand mixer, beat the eggs, butter and cottage cheese until fluffy. Add in the potatoes and onions and beat with hand mixer until all mixed together.

4. Put the mixture into a greased casserole dish, or muffin tins. This is where you can let it cool and refridgerate, if you are making them ahead (let them come back to room temperature before baking though).

5. Bake in a 450°F oven for about 25 minutes (a little more if you are making them in a big casserole dish). The potatoes should puff up and get a little brown on top.

Number of Servings: 12

Recipe submitted by SparkPeople user AWLASS.





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Member Ratings For This Recipe

  • Very good. - 3/15/13

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  • I made this for dinner tonight. I measured everything out and followed the directions but mine never did "puff". It tasted wonderful and my family enjoyed it so I will make another attempt at it one day. - 2/28/10

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  • This side was tasty. I think shallots would be a better flavor addition the green onions are sort of mild for my palate. I used the leftovers for potato pancakes this morning. Over all this is a keeper - 9/12/09

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  • Very Good
    0 of 1 people found this review helpful
    Sounds good! I'll have to try it. - 5/4/09

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  • this sounds great, and i love the name this spark person chose, "AWLASS" (great name)!! - 2/7/09

    Reply from AWLASS (2/26/09)
    HEHE THANKS! :D
    I stole it from my husband after I married him lol


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  • Yum! This is on tonight's menu! I'm just going to cut the recipe down to 3 servings since there are only 2 of us! - 2/3/09

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