POTATO PUFFS
3 cups hot cooked riced potatoes
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup heavy (whipping) cream
1/3 cup grated sharp cheddar cheese
Preheat oven to 350 degrees F. Grease 6 custard cups.
Beat the potatoes with the butter, salt and pepper. Three-quarter fill prepared custard cups with the potatoes.
Whip the cream and combine with the cheese. Spread over tops of potatoes.
Bake until brown, about 15 minutes.
Makes 6 servings
Source: New York Times Heritage Cookbook by Jean Hewitt
3 cups hot cooked riced potatoes
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup heavy (whipping) cream
1/3 cup grated sharp cheddar cheese
Preheat oven to 350 degrees F. Grease 6 custard cups.
Beat the potatoes with the butter, salt and pepper. Three-quarter fill prepared custard cups with the potatoes.
Whip the cream and combine with the cheese. Spread over tops of potatoes.
Bake until brown, about 15 minutes.
Makes 6 servings
Source: New York Times Heritage Cookbook by Jean Hewitt
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