4 Yukon gold potatoes, or any potatoes which will yield 2c
2 large eggs
Herbs of choice
Lawry's garlic salt
Called pommes dauphin.
Boil large pot of salted water; In the
meantime, peel potato and quarter. Add
carefully to pot. Cook until tender, about 15
minutes. Drain and mash. Set aside.
Preheat the oven to 450 degrees F. Spray with oil
a 24 mini muffin cups, 12 regular muffin cups, or
a large sheet pan.
Combine water and butter in a saucepan over
medium heat and season with 2 large pinch or
shake of garlic salt. Heat until butter melts
and starts to bubble. Stir in flour until
mixture pulls away from the pan and comes
together into a dough.
Transfer pastry dough to a bowl. Spread in the
bowl with a large spoon and let cool, about 5
minutes so egg does not cook. Mix in eggs using
a fork until dough is very soft and sticky. Add
2 cups of the mashed potatoes and mix until
well combined. Add another 1-2 pinch of garlic
salt, herbs of choice and 2Tb bacon. Give it
one last mix.
Scoop potato dough into the greased muffin cups
or sheet pan. Or if you have a pastry bag, pipe
into cup or pan. They do not puff up so you
won't need to leave too much room into between
Bake until golden brown and puffed, about 20
minutes. Serve warm.
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