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Parmesan Potato Puffs

Parmesan Cheese in Parmesan Potato Puffs

Parmesan Potato Puffs with mashed potatoes mixed with Parmesan and egg substitute, seasoned with nutmeg and baked into puffs.


4 medium baking potatoes, peeled and cubed
1/2 cup plus 1/4 cup grated Parmesan cheese
1/4 cup skim milk
1/4 teaspoon ground nutmeg
1/2 cup liquid egg substitute
Salt and pepper to taste


Cover potatoes with water and heat to boiling. Boil for 30 minutes or until tender. Drain and mash potatoes. Add 1/2-cup Parmesan cheese, nutmeg and salt and pepper to taste and beat with an electric mixer until smooth.

Stir in egg substitute and mix well. Preheat oven to 350 degrees. Generously spray a nonstick baking sheet with cooking spray. Use a pastry bag or spoon to form 6 mounds on baking sheet and sprinkle with remaining Parmesan cheese. Bake at 350 degrees for 25-30 minutes or until lightly browned.

Place in a single layer on two baking sheets coated with nonstick cooking spray. Bake, uncovered, at 450 degrees for 20 to 25 minutes or until golden brown.

Nutrition Information

Recipe makes 6 servings.
Serving size: 1 potato puff
Calories: 122; Total Fat: 3g; Saturated Fat: 2g; Cholesterol: 8mg; Sodium: 225mg; Carbohydrates: 16g; Protein: 8g; Fiber: 1g

Storing Potatoes

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