Havarti Chive Potato Puff
I had some leftover mashed potatoes in my fridge. I love when that happens; in fact, I have been known to make lots of extra potatoes just so I could have leftovers. So these leftovers were very intentional. I originally had plans to turn them into shepherd’s pie, but somehow never had enough time or energy to prepare the filling. This cheesy potato puff was sooo much simpler. Just an egg, some shredded cheese and poof! A potato puff!
I had intended to make it two meals, but ended up devouring it all right on the spot. I think most people would consider this a side dish–but for me, it’s a meal. If it involves potatoes, well, that’s all I need. The fluffy egg adds protein and turns the texture of the potato into something almost souffle-like. It’s not quite as light as a souffle, but still quite lovely.
- 1 cup leftover mashed potatoes
- 2/3 cup shredded Havarti cheese
- 1 teaspoon snipped fresh chives
- Salt & fresh-ground pepper, to taste
- 1 egg
- Preheat the oven to 350 F. Spray an oven-safe bowl with cooking spray. In a small bowl, stir together the potatoes, most of the cheese and the chives. Season with salt & pepper to taste.
- Separate the egg yolk from the white, putting the white into a separate small bowl with tall sides. Stir the yolk into the potato mixture and then beat the egg whites with an electric mixer until stiff.
- Gently fold the beaten egg whites into the potatoes. Pour the potato mixture into the prepared bowl and smooth it out. Sprinkle with the reserved cheese. Bake at 350 for 20 - 25 minutes or until the puff is nicely browned on top.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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