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 in the dairy free version. Ghee is clarified butter that is cooked longer to remove milk solids and it is free of casein 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.

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 dairy & 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 dairy & 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 vegan or the whole shebang this recipe is delicious!

5.0 from 1 reviews

Perfect Potato Puff {dairy & egg free option}

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Author: Dawn Rofrano with Spoonful of Health

Serves: 6

Ingredients

• 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

Instructions

1. Boil potatoes and garlic cloves until soft.
2. Mix eggs, sour cream, ¾ cup cheese {reserve some for top} & chopped chives in a bowl.
3. Let potatoes cool {few min.} and oil a muffin tin of 6 generously with coconut oil. Or use liners.
4. Using a whisk or kitchen aid mixer, aerate the soft potatoes & add the egg mixture gingerly.
5. Fill muffin tins to the top with potato mixture and sprinkle with shredded cheese.
6. Bake at 350 for 25 minutes or until golden brown.
7. DAIRY FREE VERSION: start at step 2
8. Chop chives, add to ghee and miso paste blending all ingredients.
9. Follow step 3 and 4 adding your ghee and miso mixture gingerly.
10. Shred small raw potato and mix with 1 tbsp. miso paste and 1 tsp of ghee.
11. Follow step 5 and sprinkle with shredded potato.
12. Bake 350 at 25 minutes or until golden brown.

Notes

When using a salty cheese be aware of using more salt. If you are using a metal muffin tin use unbleached liners. Or I love my pampered chef stoneware muffin dish and I just oil the sides and they bake beautifully. If you can't find white miso you can use red or any other it just may change the color. The yellow, butter and russet potatoes work best for this recipe. However, I used white sweet potatoes {dense/fibrous} and the sweet under tones of flavor were complimenting to the cheese. For the *dairy free version using the Ghee helps give the potatoes a buttery flavor. Ghee is is free of casein and other milk solids. Ghee is great for high temperatures because the fatty acids are stable compared to most oils and butter. Oh and if you are following the whole 30 diet, get excited because ghee is approved!

3.2.1311

With a Spoonful of Health,

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