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Cheesy potato puffs

Method

  • Preheat oven to 200°C fan forced (220°C normal).
  • Boil the potatoes in lightly salted water until tender. (DON'T OVER COOK.) Then drain and mash well.
  • Melt the butter in a small pot, add the milk and briefly heat. Add to the mashed potato, together with the spring onions, grated cheese and quite a bit of seasonings. Mix with a wooden spoon until well combined.
  • Then add the egg yolks and mix well.
  • Whisk the egg whites to form soft peaks and then gently fold into the potato mixture, bit by bit, until light and fluffy.
  • Spoon the mixture into lightly oiled muffin trays and cook in the oven for about 15-20 mins until firmish to the touch and are risen and golden.
  • If you like, sprinkle with a little parmesan and serve with your favourite meat dish.
  • from "Good Food" magazine

Ingredients

  • 500 gm potatoes, peeled & cut into even chunks
  • sea salt & freshly ground pepper
  • 25 gm butter
  • 3 tbsp milk
  • 4 spring (green) onions, finely chopped
  • 50 gm grated tasty cheese
  • 2 large eggs, separated
  • olive oil spray
  • freshly grated parmesan (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm