Whether you are “Camp Scalloped” or “Gotta be Mashed”, you’re covered with these two tasty spud dishes with a twist. These potato puffs can be made ahead and offer portion control. Or you can just eat a lot of them, portion control be damned.
Hash Brown Puffs
Ingredients
- 2 tbsp butter
- 1
- large yellow onion coarsely grated (about 2 cups)
- 4 cups
- frozen hash brown potatoes partially thawed (15-20 minutes)
- 1 tbsp kosher salt
- 1 can
- cream of mushroom soup
- undiluted 284 ml
- 2 cups old cheddar grated, divided
- 2 large eggs beaten
- 5 sprigs fresh thyme leaves removed
- ¼ cup panko bread crumbs
Instructions
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Preheat oven to 400°F. Lightly grease or spray a 12 cup non-stick muffin tin.
-
In a non-stick skillet, heat butter over medium heat, and sauté onions until translucent, about 5 minutes. Add hash browns, season with salt, and cook, stirring occasionally, until lightly browned, for 10-12 minutes.
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In a bowl, stir soup and 1 1/2 cups of cheddar until well combined. Fold in eggs and thyme, and then potatoes. Season with pepper to taste. Divide mixture evenly into prepared muffin tin (see Tip), rapping tin on counter to remove any air pockets. Top with remaining cheese, and sprinkle bread crumbs over top.
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Bake on middle rack for 30-35 minutes until bubbly and golden. Allow to rest 5 minutes. Run a small knife around sides before removing puffs from tin.
Notes
Make ahead Store mixture in fridge, and scoop when ready to bake. Or bake, cool completely, wrap well with plastic wrap, and refrigerate up to two days. Reheat in a 350°F oven for 20 minutes, loosely covered in foil to prevent drying.
Or, if you just can’t do Thanksgiving without mashed potatoes, these potato puffs are a twist on the classic.
Mashed Potato Puffs
Ingredients
- 6 medium Yukon gold potatoes (about 2 lbs) scrubbed clean and roughly chopped
- 3 cloves garlic peeled and minced
- 1 cup grated parmesan divided
- ¼ cup 35% cream
- 2 tbsp butter
- 1 tbsp kosher salt
- 2 large eggs lightly beaten
- 3 tbsp chopped chives
Instructions
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Preheat oven to 400°F. Lightly grease or spray a 12 cup non-stick muffin tin.
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Place potatoes and garlic in a saucepan, and cover with water. Cover pan with lid, and bring to a boil. Reduce heat to a simmer and cook until tender, no more than 25 minutes. Drain well.
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Return potatoes in pan to heat, uncovered, and allow for excess moisture to evaporate, about 1 minute. Remove from heat, and mash potatoes and garlic in pot (about 4 cups purée.) Add 3/4 cup of the parmesan, and the cream, butter, and salt, and mix until smooth. Season with pepper to taste.
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Fold in eggs and chives until completely combined. Divide mixture evenly into prepared muffin tin (see Tip, above), rapping tin on counter to remove any air pockets. Top with the remaining parmesan.
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Bake on middle rack for 30-35 minutes until golden, allow to rest 5 minutes. Run a small knife around sides before removing from tins.
Pair these potatoes with our Grilled Spatchcocked Turkey and Herbed Dressing. These recipes were originally published in the October 2020 issue of Cottage Life.
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