Post by Loupy on Nov 14, 2018 17:39:49 GMT -7
Butternut Potato Puffs
From: Hannah @ bittersweetblog.com/2012/11/21/in-the-eleventh-hour/
Inspired by my grandpa’s classic potato puffs, my rendition lightens the potato load with golden butternut puree. Pumpkin could effortlessly slip into that same role as well, if canned butternut is hard to come by. Crisp on the outside and creamy on the inside, these tiny mountains of mashed potatoes finally introduce the textural interest that plain old smashed spuds lack. Mercifully, their compact design allows for advance prep as well; bake them through as instructed, chill until dinner time, and them pop them back into a 400 degree oven for 5 – 10 minutes, just to heat them through.
Makes: 1 1/2 – 2 Dozen Puffs
Ingredients:
1 Pound Yukon Gold Potatoes, Peeled and Diced
1 15-Ounce Can Butternut Squash Puree
3 Tablespoons Non-Dairy Margarine or Coconut Oil, Melted
1 Teaspoon Seasoned Salt
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1/2 Teaspoon Poultry Seasoning
1/4 Teaspoon Ground Black Pepper
2 Tablespoons Cornstarch
1 Tablespoon Whole Flax Seeds, Ground
Instructions:
Place your peeled and cut potatoes in a medium-sized pot of cool water.
Set over moderate heat and bring up to a boil, reducing the heat to a lively simmer and cooking them until fork-tender.
Drain thoroughly.
Mash the potatoes as smoothly as possible before adding in all of the remaining ingredients, mashing and stirring to combine and beating out any lumps.
Transfer the mashed mixture to a piping bag fitted with a large star tip and pipe the potatoes into small rosettes on two baking sheets lined with parchment paper or silpats.
Aim for them to measure approximately 1 1/2 – 2 inches across the bottom, but there’s no need to break out a ruler here.
Place the whole sheets in the freezer for about an hour, until solid.
Once they’ve had ample time to chill out, preheat your oven to 450 degrees.
Bake for 15 – 18 minutes, until golden brown all over.
Serve right away while still hot.
From: Hannah @ bittersweetblog.com/2012/11/21/in-the-eleventh-hour/
Inspired by my grandpa’s classic potato puffs, my rendition lightens the potato load with golden butternut puree. Pumpkin could effortlessly slip into that same role as well, if canned butternut is hard to come by. Crisp on the outside and creamy on the inside, these tiny mountains of mashed potatoes finally introduce the textural interest that plain old smashed spuds lack. Mercifully, their compact design allows for advance prep as well; bake them through as instructed, chill until dinner time, and them pop them back into a 400 degree oven for 5 – 10 minutes, just to heat them through.
Makes: 1 1/2 – 2 Dozen Puffs
Ingredients:
1 Pound Yukon Gold Potatoes, Peeled and Diced
1 15-Ounce Can Butternut Squash Puree
3 Tablespoons Non-Dairy Margarine or Coconut Oil, Melted
1 Teaspoon Seasoned Salt
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1/2 Teaspoon Poultry Seasoning
1/4 Teaspoon Ground Black Pepper
2 Tablespoons Cornstarch
1 Tablespoon Whole Flax Seeds, Ground
Instructions:
Place your peeled and cut potatoes in a medium-sized pot of cool water.
Set over moderate heat and bring up to a boil, reducing the heat to a lively simmer and cooking them until fork-tender.
Drain thoroughly.
Mash the potatoes as smoothly as possible before adding in all of the remaining ingredients, mashing and stirring to combine and beating out any lumps.
Transfer the mashed mixture to a piping bag fitted with a large star tip and pipe the potatoes into small rosettes on two baking sheets lined with parchment paper or silpats.
Aim for them to measure approximately 1 1/2 – 2 inches across the bottom, but there’s no need to break out a ruler here.
Place the whole sheets in the freezer for about an hour, until solid.
Once they’ve had ample time to chill out, preheat your oven to 450 degrees.
Bake for 15 – 18 minutes, until golden brown all over.
Serve right away while still hot.
