Mashed Potato Puffs; moonset

Cheese-filled Mashed Potato Puffs.

I originally posted this recipe a decade or so ago, but some recipes are so good, and so easy, they are worth repeating… and re-posting.

The idea behind this recipe happened when I was thinking of a way to keep mashed potatoes warm while we had our first course, without messing them up.

The idea of putting cheese in the middle just kind of followed along. I mean, what potato dish isn’t better with cheese?

Okay, what hot potato dish….

Besides, these are fun!

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Mashed Potato Puffs

This is a simple and fun way to finish mashed potatoes – or to use leftover mash.
These are very easy to make and need only a few minutes of actual work.

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Potatoes

Ingredients

Scale
  • 2 medium potatoes, peeled and sut into chunks
  • 2 tbs butter
  • 12 tbs milk or buttermilk
  • dash salt
  • 1/2 tsp paprika
  • 4 1″ (2.5cm) cubes strong, soft cheese 
  • 1 tsp butter

Instructions

  • Put potatoes in medium saucepan and add just enough water to cover. 
  • Add salt and cover. 
  • Bring to a boil over medium heat. 
  • When boiling (and pay attention or they will boil over) reduce heat and take cover partially off. Continue cooking until done, 15 – 20 minutes. They should be very done, easily coming apart when poked with a fork. 
  • When done, drain and put back on the heat for 10 seconds or so to evaporate any excess moisture.
  • Mash potatoes with a potato masher (or fork if you don’t have one).
  • Add butter and enough of the milk to get a fluffy consistency.
  • Butter four circles on a baking sheet.  
  • Divide the potatoes in half. 
  • Dividing one half into 4ths, spoon a mound into the center of each buttered circle.  
  • Make an indentation in the center.  
  • Put a piece of cheese in the center of each mound.
  • Top with remaining potato, evenly divided, completely enclosing the cheese.  
  • Sprinkle with paprika.  
  • Bake, 350F (170C) for 15 minutes, until just lightly browned.

Notes

You could use Brie, Camembert, Roquefort, a type of raclette, etc.

Keywords: mashed potatoes, potato puffs

Cheese-Filled Mash Potato Puffs

Looking at this photo reminds me….

My mother liked to sprinkle paprika on potato dishes – to add color. I can still hear her explaining to a child at a neighborhood party, to ignore the ‘red stuff’ on the potatoes. It was just paprika and didn’t have any flavor.

Hers was so old it probably didn’t have any flavor…..

New topic:

When we lived in Minnesota it was dark at 4:30pm this time of year, but light in the morning by 7:30.

Here we have afternoon light until 5:30 but sunrise isn’t until 8:30.

I have not been able to convince any of our dogs, ever, to sleep late in the winter.

We do a lot of morning walks on dark, damp, foggy mornings.

This morning was one of the rare, clear mornings.

There was also a full moon setting.

It wasn’t as magnificent as the one I saw a month ago, but I was still appreciative.

I walked out into the field to get a reflection in the pond:

Moonsets, like sunsets, are fleeting.

I am thankful that I have a dog that makes me get outside on these cold mornings to see them.

4 thoughts on “Mashed Potato Puffs; moonset”

  1. I’ve missed every single astrological event this year because every time, the skies here were cloudy to the point that I couldn’t see a thing. Except for this last full moon of the year. It’s glorious!

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