These puffs take a store-bought shortcut and turn it into golden, crisp-on-the-outside and fluffy inside potato puffs that are great for a crowd (and better still, the dough can be made a day in advance). Perfect fresh from the fryer or at room temperature, and served with or without a dipping sauce, these potato puffs are basically handheld mashed potatoes with a hint of smokiness from the paprika and a light cheesy note from the Parmesan.
| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 50 min |
| Yield: | 30 puffs |
Ingredients
- 1 cup sour cream or Greek yogurt
- 2 tablespoons chopped fresh chives
- 1 tablespoon hot honey (I like Mike’s Hot Honey here)
- 1/2 teaspoon garlic salt
- Zest of 1 lemon plus 1 teaspoon fresh lemon juice
- One 20-ounce package (2 2/3 cups) store-bought microwavable garlic mashed potatoes
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1/4 cup grated Parmesan
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon hot Hungarian paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Freshly ground black pepper
- Peanut or canola oil, for frying
Instructions
- Make the dipping sauce. In a small bowl, combine the sour cream or Greek yogurt, chives, hot honey, garlic salt and lemon zest and juice. Mix well, then cover and chill for 30 minutes.
- Make the dough. In a large bowl, add the potatoes. Over the potatoes, evenly sprinkle the flour, cheese, chives, paprika, salt, garlic powder, onion powder and pepper. Using a potato masher or dough cutter, mix everything together.
- Fry. Add 2 to 3 inches of oil to a pot on medium-high heat and heat to 350 degrees F. Line a plate with paper towels.
- Make 1-inch balls from the potato dough. When the oil begins to swirl, work in batches and gently lower the balls into the oil. Fry until golden brown, 4 to 6 minutes. Transfer the potato puffs to the paper towels. Allow the oil to heat up again before adding more potato balls. Serve warm or at room temperature with the sour cream dipping sauce—or even pesto, ketchup or Japanese barbecue sauce.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 89 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 5 mg |
| Sodium | 87 mg |
Reviews
Left out chives and used regular paprika due to a young picky eater. They were a huge hit with everyone.
I made these potato puffs as potato pancakes which I fried in a pan, then I put a poached egg on top and then salsa and sour cream, then sprinkles with cheddar cheese. It was fantastic.
I was so bummed they fell apart when I fried them. Will definitely try again.
Could this be cooked in an air fryer?