Wednesday, September 19, 2012

Crispy Parmesan Potato Puffs

Crispy Parmesan Potato Puffs
This is another recipe that I've been dying to share with you guys!

Because it's effing deliiiicious!

These little puffs would make super fancy, lovely appetizers that you could serve at any high class function.
Or, if you're me, they make a great thing to stuff your face with as you watch reruns of The Big Bang Theory with your boyfriend.
But you know...either or.

I love Potatoes. I love Parmesan. I love scallions. I love little crispy bites of heaven that I can just pop into my mouth and go, "Mmmm."

Crispy Parmesan Potato Puffs

Crispy Parmesan Potato Puffs
Makes 70 puffs
  • 2 lbs. Russet potatoes, peeled and cut into chunks
  • 2 tbsp. milk
  • 3 tbsp. butter
  • Salt and pepper, to taste
  • 1 cup grated Parmesan cheese
  • 2 tbsp. minced scallions
  • 2 eggs, lightly beaten
  • 3-4 cups Panko breadcrumbs
  • Bring a pot of water to boil while you peel and chop the potatoes.
  • Add potatoes to the boiling water and cook until tender (about 20 minutes).
  • Drain potatoes, then return to the pot.
  • Mash the potatoes with the milk, butter, and salt and pepper.
  • Stir in Parmesan cheese and scallions.
  • Cool in refrigerator 15-20 minutes.
  • Preheat oven to 400 degrees.
  • Roll chilled potato mixture into 1 in. balls.
  • Dip in beaten egg.
  • Coat in breadcrumbs.
  • Place on a baking sheet 1-2 in. apart.
  • Spritz with olive oil or non-stick cooking spray.
  • Bake 12-15 minutes, until the outside is crispy.
  • If you have leftovers, store in the refrigerator. To reheat, put in the oven on 400 degrees until warm and crisped. Or, heat in the microwave, then place under broiler to crisp up the outside.
Crispy Parmesan Potato Puffs
That's the inside.
Potato-y goodness up in there.
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