Ramekin Puffed Potatoes

Potatoes an be prepared in a million different ways, that’s for sure. Guess what? Here is one more. This is a classy presentation.

Preheat oven to 425 degrees.

  • 2 1/2 lbs. potatoes (Yukon Gold is best)
  • 4 eggs
  • 1/2 cup milk
  • 1/2 cup flour
  • pinch of pepper
  • 1/2 tsp. finely crushed fennel seed
  • salt to taste
  • softened butter
  • 1/4 cup panko crumbs

Peel potatoes and cook until tender (about 15-20 minutes). Mash the potatoes  and  place in a mixer and mix until smooth.

Whisk together the eggs, milk, flour, fennel seed,  pepper and a pinch of salt in a bowl. Stir into the potatoes until well blended.

Butter generously eight ramekin dishes. Sprinkle with bread crumbs and shake off the excess. Spoon the potato mixture equally in the dishes and smooth off the tops. Now for some quirky reason let this stand for 30 minutes before putting into oven.

Bake these for 30 minutes until puffed and golden. Serve immediately.

When you prepare your dinner with that extra touch, you elevate the dinner to a higher level. You feel good when everyone raves about it and you say, often now, “damn I DID this”.

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