Today, we’re sharing an incredible recipe that will make your mouth water: Brazilian Cheese Bread with Mashed Potatoes (Pão de Queijo com Batata). Get ready to learn how to make this delightful twist on a classic!
Ingredients:
- 2.2 lbs (approx. 1 kg) sweet cassava flour (tapioca starch/polvilho doce)
- 1 cup milk, room temperature
- 1 cup vegetable oil
- 2 cups cooked and mashed Russet potatoes
- 1 tbsp salt
- 7 large eggs
- 3 cups shredded aged cheese (or a mix of Parmesan and sharp white cheddar)
How to make Brazilian Cheese Bread with Potatoes:
- In a large bowl, mix the sweet cassava flour with the milk while you heat the oil.
- Pour the hot oil over the flour mixture (this “scalding” step is key).
- Add the warm, mashed potatoes and combine well.
- Add the salt and mix thoroughly.
- Add the eggs one by one, mixing until you reach a smooth, consistent dough.
- Fold in the shredded cheese and mix again.
- Shape the dough into small balls and place them on a greased baking sheet.
- Bake in a preheated oven at 400°F (200°C) until golden brown.
Pro Tip:
To ensure perfect cheese bread, don’t let the dough cool down too much before baking. Also, you can adjust your oven settings to prevent them from deflating. If possible, use only the bottom heat at a higher temperature to help them rise, then switch to a standard bake. This helps achieve that perfect, crispy outer shell.
A Little History:
Pão de queijo is a true Brazilian culinary treasure, especially popular in Minas Gerais. Its history dates back to colonial times, when creative cooks made the most of available pantry staples.
The addition of potatoes in this recipe provides a unique texture and a mild flavor profile. It also helps retain moisture, ensuring every bite is irresistibly soft and chewy.
A final tip: Try your pão de queijo with a glass of cold milk, or even a drizzle of honey and a dash of cinnamon. This combination is a classic treat in many Brazilian homes.
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