Purple Potato Puffs
Each crunchy nest holds a mouthful of warm, soft, potato goodness! A few flavourful additions make these easy appetizers very munchible!
| Servings | Prep Time |
| 12appetizers | 15minutes |
| Cook Time | Passive Time |
| 5minutes | 15minutes to boil the potatoes |
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Ingredients
- 2medium potatoesI used one purple and one white
- 1Tablespoon vegan butter
- 1/2medium onionchopped finely
- 1large clove finely minced garlicor 2 cloves roasted garlic
- 1Tablespoon finely chopped green onion or chives
- salt and pepper to taste
- Cashew Crumblesoptional but adds a nice cheezy touch.
- 12 pre-cooked phyllo mini shells
Instructions
- Wash and quarter the potatoes. Bring to boil in a pot of salted water and cook until tender. Drain.
- While potatoes are boiling, fry the onions and garlic in the vegan butter until translucent.
- Combine potatoes, the onion and garlic mix, and the chopped green onion. Mash as you would for mashed potatoes, leaving a little texture. Add salt and pepper to taste. This can be refrigerated at this point for a day or two.
- When you are ready to prepare the finished appetizers, heat your oven to 350 degrees F.
- Fill each of your pre-cooked phyllo shells with a little of the potato filling and top with a sprinkle of Cashew Crumbles.Bake for about 5 minutes or until filling is warm through. Enjoy!
Recipe Notes
This comforting appetizer is so easy to make and easy to create last minute if you have the phyllo shells made ahead. The shells can also be used for other appetizer possibilities, such as Crispy Cream Cheeze Appetizers. The unfilled shells can stay crispy for a few days if kept airtight.
