Potato Puff Balls ~1941

Leftover Mashed Potatoes? Potato Puff Balls! (1941)

Always looking for ways to re-purpose mashed potatoes…’Potato Puff Balls’ sounded so perfect, I just had to give this one a try. This recipe comes from a condensed pamphlet entitled 250 Ways of Serving Potatoes (Culinary Arts Institute, 1941) – containing everything from baked potatoes, to potato salad, to potato puff balls!


One note: Mashed potatoes are very heavy. Egg whites are light and fluffy. Folding one into the other is an exercise in futility. But one can still try…

Recipe Adaptations

  • Use parchment paper on a cookie sheet instead of muffin tins.
  • Use onion powder for stronger flavor.
  • Mix in 1 cup of strong cheddar cheese, shredded.
  • Liberally add fresh herbs to make stronger flavor.
  • Bake 30 minutes at 350 degrees.

These were good fresh, but not so delicious re-heated – much like a day-old meringue. Kind of sticky and starchy flavored.

More Fun Discoveries:

17 thoughts on “Potato Puff Balls ~1941

Add yours

  1. These are on the menu for this week! I was thinking cheese would be a nice addition, and there it was in your adaptations. So, any suggestions for how to fold in the egg whites? I know someone who would have loved these growing up….

    Liked by 1 person

  2. My great grandmother used to make something very similar.She would add 2 tablespoons of kaymak (clotted cream) and some shredded cheese in it (homemade kashkawan cheese) and some hot pepper flakes.

    Liked by 1 person

Witty Remarks and Insights Welcome~

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Website Built with WordPress.com.

Up ↑

%d bloggers like this: