Rufus’ Potato Puffs!

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A few days ago, Arturo asked to check out a post by one of our favorite bloggers, Rufus. Today  I share his recipe with you.


  • 1 lb boiled potatoes
  • ¼ cup milk
  • 2 tbsp. butter
  • 1 tbsp. chopped chives or any other nice herb.
  • Garlic to taste
  • Salt and pepper.
  • 1/3 cup flour
  • 1 cup milk
  • 2 eggs
  • ½ cup grated cheese.
  • More butter



Make a pure adding the first 4 ingredients. Preheat your oven to 400F.

Blend your eggs, milk, flour, salt and pepper. This should have the texture of pancake mix. Butter your bowls and heat in the oven for a  couple of minutes. Retrieve, put half the mix in the bowl and then add 2 tablespoons of the mash and grated cheese.DSCF5156

Put some more mix on top. Bake for about 20-25 minutes. (Until they’re puffed and golden)

Serve warm. You may also do one big bowl, instead of personal bowls.

Hope you enjoyed. Our chef is very busy but he’ll be back soon with some Christmas awesomeness as I saw him buy a nice pork leg to today to roast and I can hear him right now as he seasons it in the kitchen. We’ll have some roast pork leg before leaving to the US for our Christmas vacation just in case we don’t find any over there. It’s a tradition that dies very hard (not that we want it to die either!)

A big hug from the hot Caribbean and Merry Christmas!

The “sous chef”

Z Yamiris

PS: You may find Rufus’ recipe @

Classic Mashed Potatoes and some variations

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This entry was posted in Adventures!, Guest bloggers, Vegetarian, Vegetarian - Lactoovovegetarian, Vegetarian - Lactovegetarian and tagged , . Bookmark the permalink.

9 Responses to Rufus’ Potato Puffs!

  1. Those look great! Thanks for passing them along.

  2. mariposaoro says:

    Mmmm… Sounds yummy,a little like a potato souffle! This will make a change from roasted potatoes! Could I use Yuca,Malanga or any other Caribbean root vegetables?? I think I’ll bookmark the page and come back to it soon to try it! Saludos de Inglaterra!

  3. Amber says:

    Yummy! What a great way to serve potatoes! What type of cheese did you use or what type would you recommend?

    • I think the “sous chef” used cheddar. We use mostly cheddar and gouda (sometimes some parmesan and mozzarella too) Sorry the “Sous chef” can’t reply personally but she’s out shopping with my sisters, which means we might not see her again… ever… LOL

  4. Amber says:

    Perfect! All cheeses that make frequent appearances in my fridge. Can’t wait to give this a try!

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