"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

PARMESEAN POTATO PUFFS Recipe

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This recipe for PARMESEAN POTATO PUFFS, by , is from Kendal's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
6 medium potatoes, peeled and quartered (2 pounds)

cup finely chopped onion

2 cloves garlic, minced

3 tablespoons butter

cup fine dry bread crumbs

cup finely shredded parmesan cheese (1 ounce)

1 teaspoon baking powder

2 eggs, beaten

2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed

Directions:
Directions:
Cook potatoes, covered, in boiling salted water 20 to 25 minutes, or until tender. Drain.

Meanwhile, in a small skillet, cook onion and garlic in butter until tender. Mash the drained potatoes with a potato masher beat with an electric mixer on low speed. Add the onion mixture, bread crumbs, Parmesan cheese, baking powder, teaspoon salt, and teaspoon pepper. Beat in eggs and basil.

Drop potato mixture in 8 to 10 mounds onto a well greased baking sheet. Bake, uncovered, in a 425 degree oven about 15 minutes or until hot

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
These are also very delicious with add ins like: broccoli, sweet peppers, spicy peppers, squash, onions, or even mushrooms. Bacon bits can also be added for a more flavorful option.

 

 

 

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