Puffy Creamed Potatoes

A bowl of potatoes for me and a bowl of potatoes for Jake.

The night that I made the fabulous leek recipe I posted yesterday, Jake came across this recipe in the same cookbook and asked if we could make it as well. He wanted potatoes. We happened to have all the stuff we needed so we began prepping the potatoes for bake-age. One thing you need to make sure you have are those little oven bakable bowls called ramekins. The recipe said that it made 6 bowls. I bought some cheap ones not long ago at the local Dollar Tree. They are longer than the normal ones as they are rectangles, not circles. I used 3 of those for this recipe (this was after Jake insisted on making more mashed potato-ness than the recipe actually called for because mashed potatoes are good). The extra potato was great, but there was more potato than batter to bake up around it, so that might be something to consider if you are really concerned about keeping the ratios equal. In that case, follow the recipe below. Something to note, I used dill in this recipe, but the one in the book used tarragon. I didn’t have tarragon so I improvised. I also added some red chili flakes and basil to the batter and sprinkled some grated cheddar cheese on top after taking them out of the oven.

Puffy Creamed Potatoes
(makes 6)

10 oz. potatoes
milk, butter, salt and pepper (for the mashing process)
1 teaspoon parsley
1 teaspoon dill
3 oz. flour
1 egg
1/2 cup milk
vegetable oil, for baking
salt and black pepper

1. Boil the potatoes till tender. Mash with the milk, butter, salt and pepper (just as if you’re making normal mashed potatoes).
2. Stir in the parsley and dill.
3. Preheat the oven to 400 F.
4. Whisk the flour, egg, milk, and a little salt to make a smooth batter.
5. Use the oil to prep the ramekin dishes for baking by spreading a bit on the bottom and sides.
6. Pour a small amount of batter into each ramekin dish. Add a large spoonful of mashed potatoes. Then pour an equal amount of remaining batter into each dish.
7. Bake in the oven 15-20 minutes or till the potatoes and batter are puffy and golden brown.

*The book says to remove them from the dishes and serve immediately, but we just kept them in the ramekins.*


2 thoughts on “Puffy Creamed Potatoes

  1. Pingback: Paprika Mashed Potatoes « A Poet in the Kitchen

  2. I have the same book- followed the book’s recipe to the T- awful! Incredibly bland, and the flour taste in the batter was overpowering. I think next time (if there ever is a next time!) I will also add cheese as you did, and instead of using the batter recipe here, I will use phyllo dough, crescent rolls, or pie crust instead. I’ve made a few dozen of the recipes from this book and it’s really “hit and miss”- a few have become staples in my kitchen though.

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