Savory Mashed Potato Puffs are sort of little Yorkshire puddings stuffed with mashed potatoes. A really yummy and fun side dish.
Great served with a special roast beef or roast pork. Serve them with some roasted veggies as a vegetarian meal too (that’d be my choice!). They’d be great for brunch the next morning as well as dinner or lunch.
I’m thinking of making these Savory Mashed Potato Puffs for Thanksgiving dinner. We have a small group this year, so these will be perfect.
If you have a large group for Thanksgiving, feel free to double the recipe. It’s nice and easy – just a simple flout batter that puffs up as it bakes around the herbed mashed potato filling.
These Savory Mashed Potato Puffs are a great way to use leftover mashed potatoes! Think Thanksgiving or Christmas leftovers.
I give basic instructions for making mashed potatoes in the recipe card, but feel free to skip these steps if you’re using leftovers.
I like the herbs in the mashed potatoes; they give the dish a nice fresh flavor. If you’re using leftover mashed potatoes, just mix in a couple teaspoons of fresh thyme.
Potato Recipes you’ll LOVE
Any kind of starchy potatoes will work for this recipe. I like Yukon Golds; they have a nice buttery flavor. Russet potatoes will also work well. I’d avoid the waxy red potatoes for this recipe, though.
As for the butter in the bottom of the ramekin, I think that the richness of butter is really a winner here.
But, if you’re looking to cut back on saturated fat, oil may be substituted for the butter, and you can cut back to ½ teaspoon of oil per ramekin as well. But, if you’re looking to go full flavor, go ahead, use 1 teaspoon butter per ramekin. It’s just this once, right?
Savory Mashed Potato Puffs Recipe
Savory Mashed Potato Puffs
- 10 ounces potatoes chopped
- Whole milk and butter for mashing
- salt and pepper to taste
- 2 teaspoons fresh thyme leaves
- 2/3 cup all-purpose flour
- 1 egg
- ½ cup whole milk
- 6 teaspoons unsalted butter
- Bring a large pot of salted water to a boil. Add the chopped potatoes, and cook until tender when pierced with a fork, about 10-15 minutes. Drain potatoes, and mash with a little milk, butter, salt, and pepper to taste. Stir in the fresh thyme. Set aside.
- Preheat the oven to 400° F. Place 6 small ramekins on a cookie sheet, and set aside.
- In the bowl of a food processor, add flour, egg, milk, and a large pinch of salt. Process to make a smooth batter.
- Place 1 teaspoon of butter in the bottom of each of the ramekins. Place the tray of ramekins in the oven for 2-3 minutes, until the butter is melted and very hot.
- Working quickly, pour about 1 tablespoon batter into each of the ramekins. Add a heaped tablespoon of mashed potatoes into the center of the batter, and top with another tablespoon of remaining batter in each ramekin.
- Place in the oven, and bake until puffy and golden brown, about 15-25 minutes.
- Use an offset spatula to carefully remove the Mashed Potato Puffs from the ramekins, and serve warm.