Perfect Potato Puff {lactose & egg free option}
Creamy Coconut Asparagus Soup
Zesty Lemon Dressing
Salmon Cakes
Steak Fajitas {paleo, diary & gluten free}
Latest
- 4 small russet potatoes 2 eggs 1/4 cup sour cream1 cup cheese {I used asiago}4 cloves garlichandful of baby chivespepper & pink Himalayan sea salt coconut oil*lactose free version below
Apparently you all love potatoes! I posted my trial recipe pictures of this puff of yum on Instagram and some of you went NUTZO {no nuts in the recipe but hey that is an idea}!! A few of you were practically begging for the recipe! I won’t name any names my college cuties!
Honestly, I saw something like this on a friend’s Facebook page and was drooling to “healthify” it. That was not going to be an easy feat because I thought I could not take the cheese out of this recipe and get the same drooling effect. The only way to healthify it up a bit was to use clean and real ingredients.
For example, I used ghee for a healthier version or for those sensitive to lactose. Ghee is clarified butter that is cooked longer to remove milk solids and it is free of lactose and may have minuscule amounts of casein or whey that some are sensitive to in butter. It is a great alternative and a great source of healthy fats; as well as , safe in high temperature cooking. Not to mention it is dr approved for phase 1 of the FreeDiet!
I went to a local restaurant {U-Tiki on the inlet in Jupiter} and they served these cute potato soufflés in ramekins! I was so excited that I forgot to take a picture to share with you. I was determined after that divine dinning experience to create something all my lactose & egg free friends could drool over too!
So I played with modifying it and my taste buds could hardly believe it but I got it totally cheesless & egg free (for those who have food sensitivities or allergies). Yes, you will be drooling just like those cheesy friends of yours!!
Many of us grew up on those faux potato flakes in a box, but my taste buds were never fooled! Those of you who can have dairy and eggs, this perfect potato puff uses clean, real and simple ingredients. Either way without the cheese or the whole shebang this recipe is delicious!
- 4 small russet potatoes *{1 small raw potato for dairy free version}
- 2 eggs *{1 tsp baking powder}
- ¼ cup sour cream *{1/4 white miso paste + 1 tbsp more}
- 1 cup cheese I used asiago *{1/4 cup ghee +1 tsp more}
- 4 cloves garlic
- handful of baby chives
- pepper & pink Himalayan sea salt
- coconut oil
- Boil potatoes and garlic cloves until soft.
- Mix eggs, sour cream, ¾ cup cheese {reserve some for top} & chopped chives in a bowl.
- Let potatoes cool {few min.} and oil a muffin tin of 6 generously with coconut oil. Or use liners.
- Using a whisk or kitchen aid mixer, aerate the soft potatoes & add the egg mixture gingerly.
- Fill muffin tins to the top with potato mixture and sprinkle with shredded cheese.
- Bake at 350 for 25 minutes or until golden brown.
- LACTOSE FREE VERSION: start at step 2
- Chop chives, add to ghee and miso paste blending all ingredients.
- Follow step 3 and 4 adding your ghee and miso mixture gingerly.
- Shred small raw potato and mix with 1 tbsp. miso paste and 1 tsp of ghee.
- Follow step 5 and sprinkle with shredded potato.
- Bake 350 at 25 minutes or until golden brown.
With a Spoonful of Health,
Would they work with Yukon gold potatoes?:) also, what sour cream do you use? I wonder if I could use a grass fed organic kefir yogurt.
Can I leave these potatoes in the fridge then bake them off.
Hi, this recipe is misleading as ghee is NOT vegan. Ghee is an animal derived product which has its milk solids removed and thus is lactose free but it is not in any way dairy free or vegan. Anyone who avoids animal products or has dairy allergies would not or could not use ghee.
Hi Patricia, thank you for giving me opportunity to clarify- pun intended. I’m not claiming that this is a vegan recipe but I agree it is lactose free because all of the milk solids are completely removed during production in ghee. If you’re avoiding dairy because you’re lactose intolerant, ghee is a safe option. For our patients doing the FreeDiet ghee is allowed in phase one as it has many health benefits. Ghee- clarified butter or butter fat is tolerated well by many who otherwise can’t do butter. It’s high in fat-soluble vitamins like A, E, and D. In addition, it contains a short-chain fatty acid called butyric acid, which can reduce inflammation in the body. It is easier to digest and has a high heat temperature when frying things in a pan or baking. So it’s a great option for our patients. Thank you for pointing this out instead of “dairy free” we shall say “lactose free” to not confuse anyone. Of course there is always wonderful coconut oil too for our vegan friends.