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.
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Holiday side dish
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.
What to do with leftover mashed potatoes
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.
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What kind of potatoes should I use for this recipe?
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.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.