These Potato Puffs are the ultimate crispy-on-the-outside, soft-on-the-inside snack that turns simple mashed potatoes into something truly special. With just a few pantry staples, you can whip up a batch of golden, fluffy puffs that are perfect for parties, appetizers, or even a cozy evening snack. Each bite melts in your mouth with savory flavor, and the best part? They’re incredibly easy to make.
Ingredients
| Ingredient | Quantity |
|---|---|
| Flour | 2 tablespoons |
| Potatoes (peeled and boiled) | 4 medium |
| Egg | 1 |
| Salt and pepper | To taste |
| Onion powder | 1/2 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Grated cheese (optional) | 1/4 cup |
| Chopped herbs for garnish (optional) | As desired |
| Oil for frying | As needed |
Instructions
Start by boiling your peeled potatoes until they’re soft and tender. Once done, drain them well and mash until completely smooth—no lumps! You can use a potato masher or a fork to get that fluffy consistency.
Next, mix in the flour, egg, salt, pepper, onion powder, and garlic powder. Stir until everything is evenly combined into a soft, cohesive dough. If you’re using cheese, fold it in now so it melts into the mixture as it fries, giving your puffs a rich, creamy interior.
Shape the mixture into small balls or patties, keeping them uniform in size for even cooking. For an extra crisp texture, you can lightly coat each puff in a bit of flour before frying.
Heat oil in a deep skillet or frying pan over medium-high heat. Make sure there’s enough oil to submerge the puffs so they crisp evenly. To check if the oil is ready, drop a tiny bit of the mixture in—if it sizzles instantly, it’s good to go.
Carefully lower the puffs into the hot oil, frying them in small batches to avoid overcrowding. Cook for about 3 to 4 minutes, turning them halfway through until they’re beautifully golden and crispy all over. Use a slotted spoon to remove them and place on paper towels to drain any extra oil.
Garnish with freshly chopped herbs like parsley or chives for a pop of color and freshness before serving.
How to Make
Getting perfect Potato Puffs is all about the balance between smooth potatoes and the right oil temperature. Be sure your mashed potatoes are lump-free and that your seasonings are mixed evenly. Don’t be afraid to tweak the spices—add a pinch of paprika, chili flakes, or even some grated Parmesan for an extra flavor punch.
The frying step is key: if the oil is too cool, the puffs will absorb oil and turn soggy; if too hot, they’ll brown too quickly. Test the oil first for best results.
You can also prep these ahead of time by shaping and freezing them in a single layer. Once frozen, store in a bag and fry straight from the freezer whenever you crave a quick, satisfying snack. These golden Potato Puffs are crunchy, creamy, and impossible to resist—perfect for any time of day.
