– 1 ⅓ cup water
– ¼ cup salted butter
– ½ cup all-purpose flour
– ½ cup potato flakes
– 1 tsp garlic powder
– 1 tsp dry parsley
– ½ tsp salt
– 2 eggs
– 1 cup shredded Colby Jack cheese
– 1 ⅓ cup water
– ¼ cup salted butter
– ½ cup all-purpose flour
– ½ cup potato flakes
– 1 tsp garlic powder
– 1 tsp dry parsley
– ½ tsp salt
– 2 eggs
– 1 cup shredded Colby Jack cheese
In a saucepan over medium heat, add the water and butter. Stir until the butter is melted and the mixture is boiling.
In a saucepan over medium heat, add the water and butter. Stir until the butter is melted and the mixture is boiling.
Add the flour, potato flakes, garlic powder, dry parsley, and salt. Keep cooking on medium heat while constantly mixing until all ingredients are incorporated and it has formed a ball.
Add the flour, potato flakes, garlic powder, dry parsley, and salt. Keep cooking on medium heat while constantly mixing until all ingredients are incorporated and it has formed a ball.
Remove pan from the heat, than add eggs, one at a time, mixing well in between each.
Remove pan from the heat, than add eggs, one at a time, mixing well in between each.
Sprinkle the cheese and mix until the cheese is evenly incorporated into the potato mixture.
Sprinkle the cheese and mix until the cheese is evenly incorporated into the potato mixture.
Using a medium 1.5 TBSP cookie scoop, scoop the mixture and place the balls on the prepared cookie sheet, keeping 1 ½ inches in between each. You should get about 20 puffs.
Using a medium 1.5 TBSP cookie scoop, scoop the mixture and place the balls on the prepared cookie sheet, keeping 1 ½ inches in between each. You should get about 20 puffs.
Bake for 20 minutes or until the cheese puffs have a nice golden color.
Bake for 20 minutes or until the cheese puffs have a nice golden color.