Ingredients
Scale
- 2 lbs Russet Potatoes, peeled and cubed
- 1/2 cup Milk
- 4 tbsp Butter, softened
- 1/2 cup Shredded Cheddar Cheese
- 1/4 cup Grated Parmesan Cheese
- 1 Egg, beaten
- 1/4 cup All-Purpose Flour
- Salt and Pepper to taste
Instructions
- Step 1: Boil the potatoes in salted water until tender, about 15-20 minutes. Drain well.
- Step 2: Mash the cooked potatoes with the milk and butter until smooth.
- Step 3: Stir in the cheddar cheese, parmesan cheese, and beaten egg. Season with salt and pepper.
- Step 4: Gradually add the flour, mixing until just combined. Do not overmix.
- Step 5: Preheat oven to 375°F (190°C). Drop spoonfuls of the potato mixture onto a lightly greased baking sheet.
- Step 6: Bake for 15-20 minutes, or until golden brown and puffed up. Serve immediately.
Notes
- Store cooled puffs in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover puffs in a preheated 350°F oven for about 5-10 minutes to restore crispness.
- Serve these cheesy puffs as a delightful side dish alongside roasted chicken or a juicy steak.
- For extra flavor, try adding a pinch of garlic powder or onion powder to the potato mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American