Puffy creamed potatoes recipe

Recipe for puffy creamed potatoes in our easy vegetarian recipes collection.

Recipe ingredients

• 10 ounces potatoes
• Creamy milk and butter for mashing
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh tarragon
• 1/3 cup plain flour
• 1 egg
• About 1/2 cup milk
• Oil or sunflower margarine, for baking
• Salt and freshly ground black pepper

How to make puffy creamed potatoes

• Boil the potatoes until tender and mash with a little milk and butter.
• Stir in the chopped parsley and tarragon and season with salt and pepper.
• Preheat the oven to 400 degrees F.
• Process the flour, egg, milk and a pinch of salt in a food processor or blender to make a smooth batter.
• Place about 1/2 teaspoon oil or a small knob of sunflower margarine in each of six ramekin dishes and place in the oven on a baking tray for 2 to 3 minutes, until the oil or fat is very hot.
• Working quickly, pour a small amount of batter, about 4 teaspoons, into each ramekin dish.
• Add a heaped tablespoon of mashed potatoes and then pour an equal amount of the remaining batter in each dish.
• Place in the oven and bake for 15 to 20 minutes, until the puddings are puffy and golden brown.
• Using a palette knife, carefully ease the puddings out of the mekin dishes and arrange on a large warm serving dish. Serve at once.
• This accompaniment consists of creamed potatoes incorporated into mini Yorkshire puddings. Serve them with a vegetable casserole or, for a meal on its own, serve two or three per person and accompany with salads.

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