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U.S. Mashed Potato Puffs

Easy mashed potato puffs with avocado sour cream and fermented beans

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Potato Type: Russet
Prep Method: Baked



Prep Time

15 Mins

Cook Time

15 Mins


Serves 4


Easy mashed potato puffs with avocado sour cream and fermented beans



Mashed Potato Mixture

  • 400gm U.S. Russet Potatoes (boiled and mashed)
  • 2 nos Fresh Egg
  • 50gm Cheddar Cheese
  • 50gm Fermented Bean (deep fried)
  • 10gm Spring Onion
  • 5gm Salt
  • 2gm Pepper

Avocado Sour Cream

  • 100gm Sour cream
  • 50gm Avocado fresh or puree
  • 5gm Lime Juice
  • 2gm Salt


  1. Standby a small size mixing bowl. Mix the avocado, sour cream, lime juice and seasoning. Keep aside once done.
  2. Standby a medium size stock pot with boiling water, boil the U.S. Russet potatoes for 15 minutes.
  3. Standby a medium size mixing bowl. Add the boiled U.S. potatoes and mashed them. Add the rest of the ingredients and mix it well to form a potato mixture batter.
  4. Standby a muffin mould tray. Add some butter or oil to the mould to prevent the batter from sticking. Add the potato batter inside the mould.
  5. Preheat the oven to 356°F (180°C). Baked for 15 minutes.
  6. Once the potato puff is cooked, place some Avocado sour cream on top.


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