I hit on something last week that just tickled me. I’m on one of my frequent binges to clear the freezer. These binges never last long because I usually lose my enthusiasm for leftovers or get hungry for something not necessarily available in my freezer. But this time I scored.Yes, it was a blazing hot day, but I made soup because I had two frozen chicken necks. I added onion, carrot, and a handful of dried navy beans, then after pressure cooking for 30 minutes, I added a chopped garden zucchini and called it dinner.
But then I thought: isn’t my husband worth more than this paltry dinner on a Sunday evening? So, I started thinking of something to jazz up the happy hour.
These potato puffs were easy and fun to make. He was so impressed, he made us peach margaritas. After both of those, the bowl of soup was just fine. Though my intention was to make only enough potato puffs for two, I had to call the neighbors to join us for a drink, because it was too much for us.
Potato Puffs
- 2 cups mashed potatoes
- 2 egg yolks
- 1 cup of your favorite cheese, grated
- Salt if you need it
Mix all ingredients and use a pastry pipe to swirl the puffs onto a cookie sheet covered with parchment paper.
Bake at 400°F for 20-25 minutes until the edges are browned.
Serve with ranch dressing, or sour cream and chives as a dipping sauce.
