Duchess Potato Puff
Yield
6 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
water
|
|
| 3 | tablespoons |
margarine
or butter |
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
milk
|
|
| 2 ½ | cups |
mashed potatoes
flakes |
|
| 1 | x |
eggs
|
*
|
| ½ | cup |
sour cream
dairy |
|
| 2 | ounces |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
water
|
|
| 45 | ml |
margarine
or butter |
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
milk
|
|
| 591 | ml |
mashed potatoes
flakes |
|
| 1 | x |
eggs
|
*
|
| 118 | ml |
sour cream
dairy |
|
| 57.8 | ml/g |
cheddar cheese
shredded |
|
Directions
Heat oven to 350℉ (180℃).
Lightly butter 1½-quart casserole.
In medium saucepan, heat water, margarine and salt to rolling boil.
Remove from heat.
Stir in milk and potato flakes.
Blend in egg, sour cream and cheese, mixing thoroughly.
Scoop or spoon into prepared casserole.
Bake at 350℉ (180℃) F for 20 to 30 minutes, until lightly golden brown and puffed.
Refrigerate leftovers.
