Mashed Potato Puffs (Jewish)

Back in the 70s I was a child patient at an arthritis hopsital that happened to be funded by a Jewish foundation so the food was Jewish. I remember a potato puff that may have been simply mashed potatoes dropped by big spoonfuls onto baking sheets & baked. They didn't seem to be fried because they weren't greasy. The outside was a thin crispy layer & the inside was soft like mashed potatoes. They weren't browned, just had a light tinge of being browned. Any ideas on what the recipe is?

Found this doing a search. If you want the real mashed potatoes, I'll bet you could substitute those for all the ingredients except the flour and eggs--then add the flour and eggs which would help hold the potatoes together.

Posted by: JaneyDear_OK Posted on: 9/18/2003 8:19:21 PM
#R2180897
Okay, here it is:
POTATO PUFFS
3/4 c. water
1/4 c. margarine or butter
1 t. instant minced onion
1/8 t. salt
1/2 c. instant potato flakes (dry)
1/4 c. all-purpose flour
2 eggs

Heat oven to 400. Heat water, margarine, onion and salt to rolling boil in 1-1/2 quart saucepan. Stir in potatoes and flour. Stir vigorously over low heat just until mixture forms a ball, about one minute. Remove from heat. Beat in eggs until smooth. Drop dough by heaping tablespoonfuls onto ungreased cookie sheet. Bake until puffed and golden, about 30 minutes. Can be served immediately. Or cover and refrigerate no longer than two days.

To serve: About 15 minutes before serving, heat potato puffs uncovered on ungreased cookie sheet in 425 degree oven until hot, about ten minutes. Serve with sour cream and onions, if desired.

Thanks for the recipe "Moms Rule OH."
That sounds like it's the one.