Found This in My Aunt’s Recipe Box From the 1960s: These Disappeared in Minutes at the Church Potluck!
Equipment Needed
- Large mixing bowl
- Potato ricer or masher (if making potatoes from scratch)
- Baking sheet or a mini-muffin tin
- Parchment paper (for easy cleanup)
- Medium cookie scoop (for perfectly uniform puffs)
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Cold Mashed Potatoes | 3 cups | Leftovers work best as they hold their shape! |
| Egg Yolks | 2 large | The secret to the rich, puffy texture. |
| Grated Onion | 1 teaspoon | Classic 1960s flavor enhancer (squeeze out excess juice). |
| Butter | 2 tablespoons | Melted. |
| Finely Grated Parmesan or Romano | 1/4 cup | For that gorgeous, crispy, golden-brown top. |
| Salt & Black Pepper | To taste | Adjust based on how seasoned your leftovers are. |
| Garlic Powder (Optional) | 1/2 teaspoon | A modern twist, but highly recommended! |
Step-by-Step Instructions
Step 1: Prep and Preheat
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper, or generously grease a mini-muffin tin with butter.
Step 2: Mix the Potato Base
In a large mixing bowl, take your cold mashed potatoes and stir in the melted butter, grated onion, egg yolks, salt, pepper, and garlic powder. Stir vigorously until the mixture is completely smooth, uniform, and slightly fluffy.
Chef’s Tip: If your leftover potatoes are incredibly stiff, you can add a tiny splash of milk (about 1 tablespoon), but be careful not to make the mixture runny!
Step 3: Scoop and Shape
Using a medium cookie scoop or two spoons, drop mounds of the potato mixture onto your prepared baking sheet, spacing them about an inch apart. They should look like neat little golf-ball-sized mounds.
Step 4: The Golden Touch
Gently sprinkle the finely grated Parmesan cheese over the top of each potato puff. This is what creates that beautiful, deeply browned “cap” you see in the photo.
Step 5: Bake to Perfection
Slide the baking sheet into the oven and bake for 20 to 25 minutes. You are looking for the bottoms to be set and the tops to turn a glorious, bubbling, golden-brown color.
Remove from the oven and let them cool for 5 minutes on the sheet so they structure up before transferring them to a serving platter.
