Potato Puffs

Pommes de Terre Souffle a la Creole

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Cupfuls of Cold Mashed Potatoes
  • 2 Eggs
  • 3 Tablespoonfuls of Cream, or Milk
  • A Tablespoonful of Butter
  • Salt and Pepper to Taste


This is a nice way to utilize left-over Boiled Potatoes. Mash the Potates well, and put them into a frying pan with the butter. Add the yolks of two eggs, well beaten, and stir well, and almost add immediately the cream. Let it get very hot, stirring all the time. Then take the Potatoes from the fire, and add the whites of the eggs, beaten to a stiff froth. Butter a baking dish or biscuit pan, and fill with the mixture. Let it bake in a quick oven till brown. This is an old Creole way of preparing Potatoes, and highly recommended.