ROOT Vegetable MASH Cheese PUFFS Recipe

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A desired texture was achieved from root vegetables combined with crispy bacon. Parmesan struck the right formula when whisked within fluffed eggs.

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Servings: 12 units


  • . 4 xLarge eggs
  • . 1 cup Parmesan cheese, packed
  • . handful of fresh, Italian parsley, chopped
  • . 1/2 cup cooked bacon (from 2 strips), chopped
  • . 3 cups seasoned 'rustic' root vegetable mash*
  • . vegetable oil (grapeseed preferred) for pan
  • .
  • . * Root vegetable mash: Boil together 4 medium Yukon potatoes, 2 medium carrots and 3 medium sweet potatoes. Strain out of the pot into a large bowl. Add 2 Tbsps. each of unsalted butter, olive oil, Dijon. Season generously with a few favourite Italian dried herbs. Add granulated garlic powder and salt to taste. Mash together into a 'rustic', non-smooth texture.


  1. . In a large bowl, whisk the eggs until frothy.
  2. . Add 3/4 cup of the cheese, the parsley and bacon. Last, add in the mashed potato mix.
  3. . Pre-heat the oven to 400F. Position the rack in the center of the oven. Generously oil the cavities of the muffin or other similar pan.
  4. . With the aid of a large ice-cream scoop, fill each cavity with a heaping portion for each. Then, with light finger taps, even out the potato mix within the cavities.
  5. . BAKE for 34-36 minutes in a dark pan (a few minutes more in a lighter pan) or until they slightly pull away from the cavity and show a golden brown surface.
  6. . Remove the pan from the oven and then place it onto a rack to cool for 15 minutes before VERY gently removing the potato puffs with a thin spatula or knife.
  7. . These can be served at room temperature. They can also be refrigerated up to 4 days and then slowly re-heated on LOW for about 10 minutes or so.
  8. . Flavourful wishes from Claudia's


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