The week after Christmas is left-overs week at my house, so when I saw a hundred-year-old recipe for Potato Puffs I had to give them a try.
The Potato Puffs were light and creamy with just a hint of onion. When, I served the Potato Puffs, my daughter said, “Mom, this recipe is one of your better hundred-year-old recipes.” In other words, this recipe is a winner.
Here’s the recipe updated for modern cooks:
2 cups warm mashed potatoes
1 egg, beaten
1 teaspoon onion, grated (use additional grated onion if desired)
milk, as needed
salt and pepper, optional
Preheat oven to 425° F. Stir the egg into the mashed potatoes. If too thick, add a little milk. Season to taste with salt and pepper. Drop heaping teaspoons of the potato mixture onto a greased baking sheet. Bakes 20 – 25 minutes or until lightly browned.
Notes: (1) If left-over mashed potatoes have been refrigerated, warm in a microwave or on the stove top, prior to adding the egg. The potatoes only need to be warm, not hot. If the potatoes are quite hot, be sure to immediately start vigorously stirring when the egg is added to keep the egg from beginning to coagulate. (2) Potato Puffs may be refrigerated and reheated. Put in a 400 ° F oven for 20 minutes or until hot.