Health conscious people know that dark green leafy vegetables are among the healthiest foods on the planet. I try to make sure I get at least one serving every day. For me that means salads, the occasional green smoothie, and I often add greens to soups, stews, and casseroles.
While I enjoy and appreciate greens, I know they are just not everyone’s cup of tea. So, I’m always interested when I find a recipe that incorporates greens in a way that would make them palatable to just about anyone.
Enter these potato puffs. I’ve christened them “Sneaky Green Potato Puffs” because they pack a lot of green goodness into a food that almost everyone loves. They are easy to make and they are delicious!
The recipe is flexible; you could use many different greens like kale or baby spinach. I used arugula because it was what I had on hand. The “puff” comes from the addition of potato starch but corn starch or all purpose flour could be used instead. I used russet potatoes but I think other varieties of potatoes could work as well. The nutritional yeast adds a cheesy flavor. If you don’t want to use it you could substitute some grated Parmesan cheese.
The first step is boiling the potatoes. You can peel them if you like but I never do. The peel contains fiber and vitamins and you really won’t notice it much in the final product.
The next time I make these I think I’ll try steaming the potatoes instead of boiling. That will preserve a bit more of the nutrition in the dish. The greens are cooked in the same pan as the potatoes and a small amount of the cooking liquid is used to moisten the final mixture. The boiling method resulted in lots of green water going down the drain. I really hate watching vitamins go down the drain.
The next step is processing the greens in a blender. This processing step helps to hide those greens even better. I used my high powered blender for this. I left some texture in the mixture but you could process it a bit more depending on your preference.
The potatoes are mashed in the mixing bowl and everything else gets mixed right in. See, I told you it was easy. And look at that green color!
I scooped the mixture onto a parchment paper covered baking sheet with my one inch cookie scoop. This was the perfect size for a one or two bite treat.
They do indeed puff a bit after baking and they have a nice soft texture when you bight into them. You could serve these as a side dish to a meal but I think they would also make a great appetizer. You could mix them up a few hours ahead of time and keep in the refrigerator until it’s time to scoop, bake, and serve. They taste great warm or at room temperature.
I hope you enjoy another way to get some greens for yourself and your family. Here’s the recipe:
Sneaky Green Potato Puffs
- 1 1/2 pounds russet potatoes, cut into 1 inch pieces
- 6 ounces mild leafy greens (arugula, baby spinach, Swiss chard, baby kale, etc.)
- 2 Tablespoons nutritional yeast (or) grated parmesan
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme (dill would also be great!)
- 1 teaspoon salt or less to taste
- Fresh ground black pepper to taste
- 2 Tablespoons milk (I used soy milk)
- 2 tablespoons potato starch, corn starch, or all purpose flour
Preheat oven to 425F.
Add diced potatoes to a large saucepan or pot and cover with cold water. Bring to a boil and cook for 8-10 minutes or until potatoes are tender. Lift the potatoes from the pan with a slotted spoon and put them in a large mixing bowl.
Add the greens to the pan. Cover and cook for an additional 2-3 minutes. Remove the greens from the pan with the slotted spoon and put them in a blender or food processor. Add about 1/4 cup of the cooking liquid from the pan and process until the greens are finely chopped.
Mash the potatoes in the bowl. Add the greens and all of the remaining ingredients and mix well. Scoop the mixture onto an oiled baking sheet or a baking sheet covered with parchment paper or a silicone mat.
Bake for approximately 30-35 minutes, until lightly browned. Serve as is or with a dipping sauce like honey mustard or ranch dressing.
Let me know if you try these and what your family thinks of them.