Parmesan Potato Puffs

Name: Parmesan Potato Puffs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 1 leave Small basil , for garnish; 4 larges egg whites; 177 milliliters freshly grated Parmigiano-Reggiano or Grana Padano cheese, plus more for sprinkling (about 2 ounces); 177 milliliters heavy cream; 170 grams brine-cured black olives, such as Gaeta, pitted and coarsely chopped (3/4 cup); 36 servings Salt and freshly ground pepper; 3 Tbsps unsalted butter, plus 2 tablespoons melted butter; 680 grams Yukon Gold potatoes, peeled and cut into 2-inch chunks

Parmesan Potato Puffs might be a good recipe to expand your side dish collection. This recipe makes 36 servings with 53 calories, 2g of protein, and 4g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of basil leaves, egg whites, heavy cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cook the potatoes in a medium saucepan of boiling salted water until tender, about 15 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain the potatoes and return them to the pan. Set the pan over moderately high heat and shake for about 1 minute to dry out the potatoes. Using a potato masher, mash the potatoes in the pan. Stir in the cream, Parmigiano-Reggiano and the 3 tablespoons of butter and season generously with salt and pepper. Scrape the mashed potatoes into a large bowl and set aside to cool to room temperature.

Ingredients you will need

Salt And Pepper

Parmigiano Reggiano

Potato

Butter

Cream

Shake

Equipment you will use

Potato Masher

Bowl

Frying Pan

Preheat the oven to 47

Equipment you will use

Oven

In a large stainless-steel bowl, beat the egg whites with a pinch of salt until soft peaks form. Stir one-third of the whites into the mashed potatoes to loosen them, then fold in the remaining whites with a rubber spatula until blended.

Ingredients you will need

Egg Whites

Potato

Salt

Equipment you will use

Spatula

Bowl

Butter 2 large rimmed baking sheets. Drop rounded tablespoons of the potato mixture onto the sheets about 1/2 inch apart. Flatten each mound slightly to form a disk.

Ingredients you will need

Butter

Potato

Equipment you will use

Baking Sheet

Brush the mounds with the melted butter and sprinkle with some grated cheese.

Ingredients you will need

Butter

Cheese

Mounds Bar

Bake for about 10 minutes, or until lightly puffed and golden.

Equipment you will use

Oven

Meanwhile, in a bowl, combine the olives and basil. Top each puff with 1/2 teaspoon of the olive mixture and serve.

Ingredients you will need

Olives

Basil

Equipment you will use

Bowl

Make Ahead: The puffs can be prepared through Step 2 and refrigerated for up to 2 days. Or they can be baked earlier in the day and reheated in a 400 oven for 5 minutes.

Equipment you will use

Oven