Best 3 Individual Potato Pudding Once A Month Cooking Recipes

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Are you looking for a delicious and hassle-free way to enjoy potato pudding once a month? Look no further! This article offers the best recipe for an individual potato pudding that is not only easy to make but also packed with flavor. With simple ingredients and step-by-step instructions, you'll be able to create a mouthwatering pudding that will surely satisfy your cravings. So, get ready to indulge in this classic dish and experience the joy of homemade cooking.

Here are our top 3 tried and tested recipes!

INDIVIDUAL POTATO GRATINS



Individual Potato Gratins image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 6

Vegetable spray
2 large russet potatoes, roughly peeled and thinly sliced
1/2 cup grated Swiss cheese
2 green onions, finely chopped
Salt and freshly ground black pepper
3/4 cup heavy cream

Steps:

  • Preheat oven to 375 degrees F.
  • Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

BAKED POTATO PUFFS



Baked Potato Puffs image

The hardest line cook job I ever had was at the Carnelian Room, where on a busy night I'd prepare over 250 steaks and chops. The biggest challenge was frying French potato puffs to order. Called pommes dauphine, it's one of the finest foods ever invented. To save your kitchen from that deep fryer smell, I wanted to try a baked version. I was very happy with the results. Even though they weren't as dark and crispy as the fried version, the inside was virtually identical. Enjoy these as a warm snack with a dip, or to go alongside some eggs or grilled steak.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 24

Number Of Ingredients 8

4 small Yukon gold potatoes, or as needed, quartered
½ cup water
¼ cup butter
kosher salt to taste
½ cup flour
2 large eggs
1 pinch cayenne pepper
1 pinch freshly grated nutmeg

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
  • Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
  • Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
  • Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
  • Scoop potato dough into the greased muffin cups.
  • Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.

Nutrition Facts : Calories 44.8 calories, Carbohydrate 4.8 g, Cholesterol 20.6 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 37.2 mg, Sugar 0.1 g

INDIVIDUAL POTATO PUDDING (ONCE A MONTH COOKING)



Individual Potato Pudding (Once a Month Cooking) image

An easy side dish for those once a month cookers out there who want to come home to a dinner already made and just waiting to be heated up!

Provided by TishT

Categories     Potato

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 8

12 medium potatoes, peeled and grated
2 onions, grated
4 eggs, well beaten
1 cup flour
1 tablespoon salt
1 teaspoon baking powder
1/2 teaspoon pepper
8 tablespoons butter

Steps:

  • Peel and grate the potatoes.
  • Allow to drain.
  • Discard the water.
  • Combine the potatoes, onions, eggs, flour, salt baking powder, pepper and butter together in a bowl.
  • Spoon into greased medium sized muffin tins.
  • Fill to the top.
  • Bake at 375F for 1 hour until brown and crusty.
  • Allow to stand on counter for a few minutes, then run a knife around the edge to loosen from the tin.
  • Freeze.
  • To serve, reheat until warmed through in a 350F oven.

Tips:

  • For a richer flavor, use a combination of chicken and vegetable broth.
  • If you don't have heavy cream, you can use milk instead.
  • Grate the potatoes using the large holes of a box grater. This will help them cook evenly.
  • Season the potatoes generously with salt and pepper. This will help to enhance their flavor.
  • Add any vegetables you like to the potato mixture. Some good options include carrots, celery, and onions.
  • If you want a crispy top, sprinkle some grated Parmesan cheese on top of the potatoes before baking.
  • Serve the potato pudding with your favorite side dishes, such as roasted chicken, grilled salmon, or a green salad.

Conclusion:

Potato pudding is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover mashed potatoes. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.

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