roasted garlic mashed potato puffs

I made these for vespers and they came out really tasty. *_* This recipe can be modified to suit your preference. For example, you can make pesto mashed potatoes or carrot & leek mashed potatoes or just regular mashed potatoes without baking it. I like it baked because it holds well- like a puff. It's also a nice & easy finger food.

potato puffs
To make garlic mashed potatoes
2 pounds ( 6 medium) russet potatoes, peeled, cut into quarters, and boiled
1/4 cup margarine or butter
1/2 tsp salt
1/ tsp black pepper
1/4-1/3 cup soy milk
10 large peeled cloves garlic
1 tsp garlic powder and onion powder
1 tsp brewers yeast
1 tsp McKay's chicken seasoning

Mix olive oil and garlic on a pan and place it in the oven at 330F for approximately an hour. Or, chip the garlic finely and pan fry it.
Drain potatoes well.Add margarine, salt and pepper.. Using a flat beater, beat for 20 seconds, or until potatoes are broken up. Continue on speed 1, slowly add milk and roasted garlic. Beat until smooth. Cool it before going on to the next step.
Preheat oven to 400F. Lightly spray cookie sheet with vegetable pan spray on line sheet. Fill Cookie master plus or pastry bag with the potato mixture and use star tip to press mixture onto cookie sheet about 2 inches apart. Bake 10 Min's or until golden brown around the edges.

1 comment:

Anonymous said...

They don't just look like mashed potatoes. Their look will compliment any meal. What is the purpose of the brewers yeast and when do you add it?

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