Name: Swiss Potato Puffs Recipe
Ingredients: 1-1/3 cups Water: Water is the foundation of our puff batter. It acts as the liquid base, helping to dissolve the salt and melt the butter, creating a cohesive mixture. The boiling water is crucial as it begins the cooking process of the flour right from the start, which is key for the texture of the puffs. Using the correct measurement is important for the right consistency.; 1/4 cup Butter, Cubed: Butter is the magic ingredient that contributes richness, flavor, and that melt-in-your-mouth tenderness to the puffs. Cubing the butter ensures it melts quickly and evenly in the boiling water. Unsalted butter is generally recommended in baking and savory dishes to allow you to control the salt content precisely. If you only have salted butter, you might want to reduce the added salt slightly, though in this recipe, the 1/2 teaspoon of salt should still work well with salted butter. For a richer flavor, consider using European-style butter, which has a higher fat content.; 1/2 teaspoon Salt: Salt is a flavor enhancer, crucial for bringing out the savory notes in the potato and cheese. It also plays a role in gluten development in the flour and helps to balance the richness of the butter. Don’t underestimate the importance of salt – it’s what elevates the puffs from bland to flavorful. Table salt or sea salt will both work well.; 3/4 cup All-Purpose Flour: All-purpose flour provides structure to the puffs. When cooked with the boiling water and butter, the flour’s starch gelatinizes, creating a dough-like base. This pre-cooking step is essential for the light and airy texture of the puffs. Measuring the flour accurately is important. Spoon the flour into your measuring cup and level it off with a straight edge, rather than scooping directly from the bag, which can pack the flour and lead to using too much. For best results, use unbleached all-purpose flour.; 1/4 cup Mashed Potato Flakes: This is the secret ingredient that gives these puffs their distinct potato flavor and contributes to their light and airy texture. Potato flakes are dehydrated mashed potatoes, and they rehydrate in the batter, adding potato flavor without making the puffs heavy or dense. Ensure you are using plain, unflavored potato flakes, not instant mashed potatoes that may contain added seasonings or butter. The quality of potato flakes can vary, so using a reputable brand will yield more consistent results.; 3 Large Eggs: Eggs are binding agents, adding moisture, richness, and structure to the puffs. They also contribute to the golden brown color and help the puffs rise during baking. Using large eggs is important for the correct liquid ratio in the batter. Add the eggs one at a time and beat well after each addition to ensure they are fully incorporated and the batter becomes smooth and shiny. This process emulsifies the eggs into the fat and water mixture, creating a stable and airy batter.; 1 cup Shredded Gruyere or Swiss Cheese: Cheese is the star flavor component, adding a savory, nutty, and slightly tangy taste to the puffs. Gruyere cheese offers a rich, complex, and slightly nutty flavor that melts beautifully. Swiss cheese, on the other hand, is milder and nuttier, with a characteristic slightly sweet note. Both cheeses work wonderfully in this recipe. Pre-shredded cheese is convenient, but shredding your own cheese from a block will often result in better melting and flavor, as pre-shredded cheese is often coated with cellulose to prevent clumping, which can inhibit melting. If using pre-shredded, ensure it is fresh and of good quality. For a bolder flavor, you can experiment with other cheeses like sharp cheddar, Parmesan, or a blend of cheeses. However, Gruyere or Swiss are classic choices that perfectly complement the potato flavor.

Ingredients

Scale

1–1/3 cups Water: Water is the foundation of our puff batter. It acts as the liquid base, helping to dissolve the salt and melt the butter, creating a cohesive mixture. The boiling water is crucial as it begins the cooking process of the flour right from the start, which is key for the texture of the puffs. Using the correct measurement is important for the right consistency.

1/4 cup Butter, Cubed: Butter is the magic ingredient that contributes richness, flavor, and that melt-in-your-mouth tenderness to the puffs. Cubing the butter ensures it melts quickly and evenly in the boiling water. Unsalted butter is generally recommended in baking and savory dishes to allow you to control the salt content precisely. If you only have salted butter, you might want to reduce the added salt slightly, though in this recipe, the 1/2 teaspoon of salt should still work well with salted butter. For a richer flavor, consider using European-style butter, which has a higher fat content.

1/2 teaspoon Salt: Salt is a flavor enhancer, crucial for bringing out the savory notes in the potato and cheese. It also plays a role in gluten development in the flour and helps to balance the richness of the butter. Don’t underestimate the importance of salt – it’s what elevates the puffs from bland to flavorful. Table salt or sea salt will both work well.

3/4 cup All-Purpose Flour: All-purpose flour provides structure to the puffs. When cooked with the boiling water and butter, the flour’s starch gelatinizes, creating a dough-like base. This pre-cooking step is essential for the light and airy texture of the puffs. Measuring the flour accurately is important. Spoon the flour into your measuring cup and level it off with a straight edge, rather than scooping directly from the bag, which can pack the flour and lead to using too much. For best results, use unbleached all-purpose flour.

1/4 cup Mashed Potato Flakes: This is the secret ingredient that gives these puffs their distinct potato flavor and contributes to their light and airy texture. Potato flakes are dehydrated mashed potatoes, and they rehydrate in the batter, adding potato flavor without making the puffs heavy or dense. Ensure you are using plain, unflavored potato flakes, not instant mashed potatoes that may contain added seasonings or butter. The quality of potato flakes can vary, so using a reputable brand will yield more consistent results.

3 Large Eggs: Eggs are binding agents, adding moisture, richness, and structure to the puffs. They also contribute to the golden brown color and help the puffs rise during baking. Using large eggs is important for the correct liquid ratio in the batter. Add the eggs one at a time and beat well after each addition to ensure they are fully incorporated and the batter becomes smooth and shiny. This process emulsifies the eggs into the fat and water mixture, creating a stable and airy batter.

1 cup Shredded Gruyere or Swiss Cheese: Cheese is the star flavor component, adding a savory, nutty, and slightly tangy taste to the puffs. Gruyere cheese offers a rich, complex, and slightly nutty flavor that melts beautifully. Swiss cheese, on the other hand, is milder and nuttier, with a characteristic slightly sweet note. Both cheeses work wonderfully in this recipe. Pre-shredded cheese is convenient, but shredding your own cheese from a block will often result in better melting and flavor, as pre-shredded cheese is often coated with cellulose to prevent clumping, which can inhibit melting. If using pre-shredded, ensure it is fresh and of good quality. For a bolder flavor, you can experiment with other cheeses like sharp cheddar, Parmesan, or a blend of cheeses. However, Gruyere or Swiss are classic choices that perfectly complement the potato flavor.

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Instructions

Boiling the Base: Begin by combining 1-1/3 cups of water, 1/4 cup of cubed butter, and 1/2 teaspoon of salt in a large saucepan. Place the saucepan over medium-high heat and bring the mixture to a rolling boil. It’s crucial to ensure the water is boiling vigorously and the butter is completely melted before moving to the next step. Boiling water ensures that the flour will cook properly and gelatinize, which is essential for the puff’s texture. Using a large saucepan is important to prevent the mixture from boiling over when the flour is added.

Creating the Dough Base: Once the water, butter, and salt mixture is boiling, immediately remove the saucepan from the heat. This step is important to prevent the flour from scorching when it’s added. In a separate bowl, combine 3/4 cup of all-purpose flour and 1/4 cup of mashed potato flakes. Whisk them together to ensure they are evenly mixed. This pre-mixing helps to prevent lumps when you add the dry ingredients to the hot liquid. Slowly add the flour and potato flake mixture to the hot liquid in the saucepan, stirring constantly with a wooden spoon or a sturdy spatula. It’s crucial to add the flour mixture gradually and stir continuously to prevent lumps from forming and to ensure the flour is fully incorporated into the hot liquid.

Cooking the Dough: Return the saucepan to medium heat and continue to cook and stir the mixture vigorously. At first, the mixture will look crumbly, but as you continue to stir, it will come together into a smooth ball that pulls away from the sides of the pan. This process takes a few minutes. Keep stirring and pressing the dough against the sides of the pan to ensure even cooking. Cooking the dough at this stage is vital as it gelatinizes the starch in the flour, creating a base that will hold its shape and become light and airy when baked. You’ll know the dough is ready when it forms a smooth, non-sticky ball and a thin film forms on the bottom of the pan. Remove the saucepan from the heat once the dough ball forms.

Incorporating the Eggs: Allow the dough to cool slightly for a minute or two. This prevents the eggs from cooking when they are added. Add 3 large eggs, one at a time, to the dough. After each egg addition, beat the mixture vigorously until it is completely incorporated and the batter becomes smooth and shiny. Using an electric mixer (handheld or stand mixer) makes this step easier, but you can also do it by hand with a strong wooden spoon or spatula. It’s crucial to beat well after each egg addition. This process emulsifies the eggs into the dough and creates a smooth, homogeneous batter. The batter should become noticeably smoother and shinier after each egg is incorporated. Continue beating until the batter is glossy and has a smooth, pipeable consistency.

Adding the Cheese: Once the batter is smooth and shiny, stir in 1 cup of shredded Gruyere or Swiss cheese. Fold the cheese into the batter until it is evenly distributed. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour too much and make the puffs tougher. Just gently fold the cheese in until it’s incorporated throughout the batter.

Shaping and Baking: Preheat your oven to 375°F (190°C). Grease baking sheets thoroughly. You can use cooking spray, butter, or parchment paper. Greasing is essential to prevent the puffs from sticking to the baking sheets. Drop the batter by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart. You can use two spoons or a small cookie scoop to portion the batter. Spacing them apart allows for proper air circulation and even baking. Bake in the preheated oven for 18-22 minutes, or until the puffs are golden brown and puffed up. The baking time may vary slightly depending on your oven. Keep an eye on the puffs and bake until they are nicely golden brown all over. They should be puffed up and feel light when tapped.

Cooling and Serving: Once baked, remove the baking sheets from the oven and let the Swiss Potato Puffs cool slightly on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, or serve them warm. They are delicious served warm or at room temperature. These puffs are best enjoyed fresh, but they can be stored and reheated (see additional tips below).

Nutrition

Serving Size: one normal portion
Calories: 120-150