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Potato Puffs

Made With: Horseradish Bistro Aioli

Recipe courtesy of Silver Spring Foods, Inc.

Horseradish Bistro Aioli
  • Prep
    20min
  • Total
    55min
  • Servings
    18

Ingredients:

  • 3 pounds golden potatoes (peeled and cubed)
  • 1 tbsp salt
  • 1 cup shredded white cheddar
  • 1/3 cup heavy cream
  • ¼ tsp black pepper
  • ½ tsp chives
  • 2 tbsp Silver Spring Horseradish Bistro Aioli
  • 4 egg yolks
  • 4 tbsp melted butter

Directions:

  1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
  2. Place peeled potatoes into a large pot and cover with water. Simmer until fork tender. Drain potatoes and let dry for a few minutes.
  3. Place the potatoes back into the pot over medium heat. Add shredded cheese, heavy cream, black pepper, chives, and Silver Spring Horseradish Bistro Aioli. Use a potato masher to mash until smooth. Add the egg yolk and stir quickly to combine.
  4. Add the potatoes to a piping bag with a star tip and pipe ½ cup size portions onto the baking sheets.
  5. Brush with melted butter, bake for 20-25 minutes.
  6. Dip puffs in Silver Spring Horseradish Bistro Aioli if desired.

POTATO PUFFS

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