Yorkshire Potato Puffs Recipe

Name: Yorkshire Potato Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces floury potatoes, peeled and diced; ½ cup whole milk; 2 ounces butter; 1 teaspoon parsley, chopped; 1 teaspoon tarragon, chopped; salt; pepper; 3 ounces plain flour; 1 egg, beaten; ½ cup milk; 2 tablespoons oil

Servings: persons

10 ounces floury potatoes, peeled and diced
½ cup whole milk
2 ounces butter
1 teaspoon parsley, chopped
1 teaspoon tarragon, chopped
salt
pepper
3 ounces plain flour
1 egg, beaten
½ cup milk
2 tablespoons oil

1
Cook the potatoes in boiling water till soft.
2
Mash the potatoes with the milk and butter, stir in the chopped herbs.
3
Season with the salt and pepper.
4
Make a batter with the flour, egg, and milk.
5
Pre heat oven to 200c.
6
Use six individual ramekin dishes, and add one and a half teaspoons of oil in each.
7
Place in hot oven for a few minutes till oil is hot.
8
Put about 4 tsp of batter in each ramekin and follow with a heaped tablespoon of mashed potato, speed is all important here.
9
Now top off each ramekin with the remaining batter and place in the oven.
10
Cook for 20 mins till golden brown.
11
Ease the puddings from the dishes and serve.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 ounces floury potatoes, peeled and diced, ½ cup whole milk, 2 ounces butter, 1 teaspoon parsley, chopped, and more.

Yes, Yorkshire Potato Puffs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yorkshire Potato Puffs

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