Ingredients
-
1/4
-
1 1/3
-
1/4
-
1/2
-
3/4
-
3
-
1
-
1/2
-
-
-
-
-
-
-
Directions
Cheezy Potato Poofs, When I was small, Mom took left-over mashed potatoes and made fried potato cakes Now that everyone has big kid appetites, there are no more mashed potato left-overs That’s how I came about this recipe It’s a totally tasty alternative to the same old mashed potatoes you’ve been slappin’ on your plate for years Give these a try Yield depends on how big you make them, k, soooo not what i was anticipating, but verrry good nonetheless i was aiming for a side dish to use up som’e instant mashed potatoes a guest left here (didn’t notice until i was into making it that it only uses 1/4 c!!) HOWEVER!! -these turn out like savory cream puffs i have designs on using them w/ mmm, oh, say, crab, shrimp, or smoked salmon spread, even a veggie version whatever- they will make fabulous appetizers!!! thanks redneck!, Fast, easy and very tasty!! used cheddar instead of swiss cheese
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Steps
|
1
Done
|
Preheat Oven to 375f |
|
2
Done
|
in a Large Saucepan, Bring Water, Butter and Salt to a Boil. Remove from Heat. Mix Dry Potato Flakes and Flour and Stir Into Saucepan. Return to Medium Heat and Stir Vigorously Until Dough Forms a Ball and Leaves the Sides of the Pan. |
|
3
Done
|
Remove from Heat; Add Eggs One at a Time. Beat Until the Dough Is Glossy and Stiff. (this Step May Be Done in the Food Processor.) |
|
4
Done
|
Stir in Swiss Cheese. Drop Dough on a Greased Baking Sheet, 2 Inches Apart. Sprinkle Tops With Parmesan Cheese. |
|
5
Done
|
Bake Until Golden. |
