I made these yummy little puffs for Dave’s Super Bowl party (while I was working) and apparently they were a big hit. They would be great for breakfast or for a snack before dinner. Either way, cheese and potatoes are pretty hard to mess up.
- 1 large potato, mashed
- 3 tbsp milk
- 2 tbsp butter
- 1/2 cup grated jack or cheddar cheese
- 3 tbsp white onion (approximate)
- 2 room temperature eggs
- Plenty of salt and pepper
Start by boiling and mashing the potato, then combine with the butter, milk, cheese, salt and pepper. Mix until well combined. Preheat the oven to 425.
Separate the eggs (easiest but gross to do in your fingers) and add the yolks to the potato mixture. Whisk the egg whites until they form soft peaks. Add two spoonfuls of egg whites to the potato mixture and fold in gently to loosen. Gently add the rest of the egg whites and fold in as softly as you can without deflating the air in the egg whites.
Spray a muffin tin with non stick spray and spoon the mixture about halfway full. Bake for 15 minutes, until the top of the puffs has just barely turned color. Enjoy!