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Recipe: Potato Puffs (baked in custard cups, NY Times Heritage Cookbook)

Side Dishes - Potatoes
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
MsgID: 018863
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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