Baked Garlic-Parmesan Mashed Potato Puffs
Creamy Garlic Parmesan soup adds all the creaminess and a boost of flavour to fluffy mashed potatoes -- no butter or cream required. Making it into little puffs, instead of a casserole brings a modern and easy-to-serve twist on the classic.
Directions
- Cook potatoes in a large saucepan of boiling salted water, 15 minutes until fork-tender. Drain well. Return to pan. Using ricer or potato masher, press or mash potatoes.
- Mix soup, milk, egg, salt and pepper and 1/2 cup of the Parmesan cheese into potato mixture. Transfer to a large piping bag fitted with a large plain or star tip. (Note: Work in batches, if necessary.) Onto a large, parchment paper-lined baking sheet, pipe mixture into 2-inch wide rosettes, leaving 2 inches between each rosette. Sprinkle with remaining Parmesan. (Make-ahead: Cover loosely with plastic wrap and refrigerate for up to 1 day. Bake as directed.)
- Bake in 425 F oven for 35 minutes, or until golden brown on top. Sprinkle with chives.
Recipe Tips
In a rush? Just transfer the potato mixture to a greased 2 qt (2 L) casserole dish and bake as directed, adding 10 minutes to the bake time.
Recipe Made With
Campbell’s Condensed Garlic Parmesan with Herbs Soup (284 mL)
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