When I saw this recipe as I was digging through an old pile of clippings, I was immediately transported back to the Christmas dinner that I made them for and the fact that as I was packing my guests ‘doggie bags’ I hoarded these resenting giving even the one that I did. This recipe was made pre-blog days and as result I do not have a picture. However, these are a delightful substitution for mashed potatoes, or even an addition. The cheese, sausage and fresh herbs give these potato puffs a fragrant, savory, saltiness and despite the heaviness of the ingredients I found these to feel lighter than mashed potatoes, however, admittedly that’s probably due to the built in portion control factor. These puffs are a side dish that stands on their own, no gravy necessary. I do advise if you have leftovers to slice them the next morning and cook them with eggs and kale for a fantastic breakfast.
Potato Puffs with Sausage
24 mini puffs
Food and Wine December 2006 (there is a picture here, but not a really good one)
1 lb Yukon Gold Potatoes
1 lb Spicy Italian Turkey Bulk Sausage (you can use pork)
¾ cup water
6 tablespoons sweet cream salted butter
1 teaspoon kosher salt
¾ cup all-purpose flour
4 large eggs
2/3 cup good Gruyère cheese (or Jarlsberg)
¼ cup grated Parmesan cheese
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon ground pepper.
I use mini muffin tins to cook these in sprayed with a non-stick spray.
Preheat oven to 425 F.
Peel the potatoes cube them and put them in boiling water until done about 10-12 minutes. Once done, drain and put them in a bowl mash them slightly so there are still lumps.
Cook the sausage over a high heat until the sausage is brown.
In a medium sauce pan bring ¾ cup water, 6 tablespoons butter and the salt to a boil. Once boiling remove this from the stove and add the ¾ cup flour stirring this vigorously with a wooden spoon, then put back on stove and cook this dough stirring all the while until the dough comes away from the sides of the pan, about 2 minutes. Now remove pan from heat.
Using a mixer beat the dough on a low speed for 1 minute and then add in the eggs one at a time switching your mixer to a medium speed. Add 2/3 cup Gruyère cheese, ¼ cup grated Parmesan, 2 teaspoons thyme, 1 teaspoon rosemary and 1 teaspoon pepper. Then add in the slightly mashed potatoes and the cooked sausage.
Fill the muffin tin with the batter and cook for 20 minutes or until the tops are golden. Serve warm.
You can make these the day before, leave them in the tin, refrigerate and then reheat in oven for about 5 minutes to rewarm them.