Puffed potatoes are bites that captivate with their lightness and simplicity. They are golden and slightly crispy on the outside, while soft as a savory mousse on the inside. How do you prepare them? It’s easy: boiled and mashed potatoes, a touch of butter and milk to soften them, grated cheese for flavor, and egg whites beaten to stiff peaks that inflate them in the oven and make them irresistibly light. In theory, they’re an elegant and tasty side dish, but I could also define them as finger food since once out of the oven, it’s hard to resist the temptation to grab them directly from the tray. At least that’s what happened in my house! So… try them right away and let yourself be captivated by these delicate clouds.
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Puffed Potatoes
- 1 lb potatoes (weighed with skin)
- 1.5 tbsp butter
- 2/3 cup grated Grana Padano (or Parmesan)
- 3 tbsp milk
- 1 teaspoon instant yeast for savory preparations
- 1 egg yolk
- 2 egg whites (about 70 g)
- 1 pinch cream of tartar
- salt
- nutmeg
Tools
- 1 Pot
- 1 Bowl large
- 1 Potato masher
- 1 Bowl medium
- Electric whisks
- 1 Piping bag with star nozzle
- 1 Baking tray
Preparation of Puffed Potatoes
Wash the potatoes, then cook them with the skin starting from cold salted water. The cooking time depends on how big your potatoes are. I recommend choosing similar-sized ones so they cook evenly. They are ready when you can easily pierce the flesh with the prongs of a fork. Count about 25/30 minutes from the moment the water starts boiling.
Immediately pass them through the potato masher, collecting the puree inside a large bowl. Remember that it’s not necessary to remove the skin, which will remain inside the tool.
Then, add the cubed butter, milk, and grated cheese and mix carefully.
Next, add the egg yolk, a pinch of salt, the yeast, and nutmeg. Blend all these ingredients until you get a homogeneous mixture.
Add a pinch of cream of tartar to the egg whites and beat them to stiff peaks. Then gradually incorporate them into the mixture using gentle upward movements.
Transfer the mixture into a piping bag with a large star nozzle and form dollops of dough directly onto the baking sheet lined with parchment paper, spacing them slightly apart. Alternatively, if you don’t want to use a piping bag, you can form simple mounds.
Bake the puffed potatoes in a preheated static oven at 392°F for 20 minutes. Remove from the oven and enjoy them hot. Enjoy! Paola
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