Lemon Basil Potato Puff
Elevate your side dish game with these delicate and flavorful Lemon Basil Potato Puffs! Made with creamy mashed russet potatoes, rich Parmesan cheese, and a pop of brightness from fresh basil and zesty lemon, these airy bites are as delicious as they are elegant. The secret to their irresistibly fluffy texture lies in the perfectly whipped egg whites gently folded into the mixture before baking to golden perfection. Conveniently portioned in a muffin tin, these light and savory potato puffs are perfect for special occasions, holiday spreads, or even as an elevated appetizer. With a prep time of just 20 minutes and simple ingredients, this recipe is an effortless way to impress your guests while enjoying a unique twist on classic comfort food. Serve warm and watch these little bites disappear!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 0.5 cups Grated Parmesan cheese
- 0.25 cups Heavy cream
- 3 tablespoons Fresh basil leaves, finely chopped
- 1 teaspoon Lemon zest
- 2 large Egg yolks
- 1.5 teaspoons Kosher salt
- 0.5 teaspoons Freshly ground black pepper
- 2 large Egg whites
- for greasing Olive oil or cooking spray
Instructions
Peel the potatoes and cut them into even chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat and cook for 15-18 minutes, or until the potatoes are tender and easily pierced with a fork.
Drain the potatoes and return them to the pot. Allow them to steam for a minute to remove excess moisture.
Mash the potatoes until smooth, using a potato masher or ricer. Stir in the butter, Parmesan cheese, heavy cream, basil, lemon zest, salt, and pepper.
In a small bowl, whisk the egg yolks and fold them into the potato mixture until fully incorporated.
Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin lightly with olive oil or cooking spray.
In a clean, dry mixing bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the potato mixture in thirds, being careful not to deflate the mixture.
Using a spoon or piping bag, divide the potato mixture evenly among the prepared muffin cups, filling each about ¾ of the way full.
Bake for 20-25 minutes, or until the potato puffs are golden brown and have risen slightly.
Allow the potato puffs to cool for a few minutes before carefully removing them from the muffin tin. Serve warm and enjoy!
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 156.3 g | 57% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 8.7 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 622 mg | 48% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4062 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
