There’s something irresistible about perfectly golden, crispy-on-the-outside, soft-on-the-inside potato puffs. These bite-sized delights are an elevated version of mashed potatoes — light, airy, and bursting with buttery flavor. Whether served as an appetizer, side dish, or snack, potato puffs always bring smiles to the table. They’re simple to make yet taste like something you’d find at a fine bistro. Let’s dive into this comforting and delicious recipe that transforms humble potatoes into a gourmet treat.
Ingredients
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2 large russet potatoes (about 1 pound), peeled and cut into chunks
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3 tablespoons unsalted butter
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¼ cup grated Parmesan cheese
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¼ cup shredded cheddar cheese (optional, for extra richness)
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2 large eggs
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¼ cup all-purpose flour (or cornstarch for a lighter texture)
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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¼ teaspoon paprika
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Salt and pepper, to taste
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2 tablespoons chopped fresh parsley (optional, for garnish)
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Oil, for frying (vegetable or canola oil works best)
Instructions
Step 1: Prepare the Potatoes
Start by placing your peeled and chopped potatoes in a large pot of salted water. Bring to a boil and cook for 12–15 minutes, or until the potatoes are fork-tender. Drain them thoroughly and let them sit for a minute to allow excess moisture to evaporate — this helps keep your puffs crispy later on.
Mash the potatoes using a potato masher or press them through a ricer for an ultra-smooth texture. Avoid over-mashing, as that can make them gluey. You want fluffy, lump-free mashed potatoes as your base.
Step 2: Mix the Batter
Once the mashed potatoes have cooled slightly (still warm but not hot), add in the butter and stir until it melts completely. Next, mix in the Parmesan cheese and optional cheddar cheese for that irresistible cheesy flavor. The combination gives your puffs a rich, savory depth that pairs perfectly with their crispy exterior.
Now, crack in the eggs and mix until well incorporated. The eggs help bind everything together and give the puffs their signature airy lift when cooked. Add the flour, garlic powder, onion powder, paprika, salt, and pepper. Stir until you have a smooth, thick mixture that holds its shape. If it feels too sticky, add an extra tablespoon of flour.
Step 3: Shape the Potato Puffs
Use a small cookie scoop or tablespoon to portion out the potato mixture. Roll each portion into a ball, about the size of a walnut. If you prefer a fancier presentation, you can pipe the mixture using a pastry bag fitted with a star tip — this gives your puffs a beautiful ridged texture.
Once shaped, place the potato balls on a tray lined with parchment paper. Chill them in the refrigerator for 15–20 minutes. This step helps the puffs firm up, making them easier to fry and ensuring they hold their shape.
Step 4: Fry Until Golden
Heat oil in a deep skillet or pot over medium heat (about 350°F or 175°C). To test the temperature, drop a small bit of the mixture into the oil — it should sizzle immediately and rise to the surface.
Carefully lower the potato puffs into the hot oil in small batches, making sure not to overcrowd the pan. Fry for 3–4 minutes, turning occasionally, until they turn a beautiful golden brown and crisp all over. Remove them using a slotted spoon and drain on paper towels.
For a lighter version, you can also bake the potato puffs. Simply place them on a parchment-lined baking sheet, lightly brush with oil or melted butter, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through, until crisp and golden.
Step 5: Serve and Enjoy
Sprinkle the freshly fried or baked potato puffs with chopped parsley and an extra pinch of salt. Serve them immediately while hot and crunchy.
Potato puffs pair wonderfully with a variety of dipping sauces. Try them with garlic aioli, sour cream and chive dip, spicy ketchup, or creamy ranch. They also make an excellent side dish for grilled meats, burgers, or roasted chicken. The combination of crispy exterior and soft, cheesy interior makes them a hit for both kids and adults alike.
Tips for Perfect Potato Puffs
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Use starchy potatoes: Russet or Yukon Gold potatoes give you the fluffiest texture. Waxy potatoes tend to make the mixture dense.
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Avoid excess moisture: After boiling, make sure your potatoes are dry before mashing. Too much water can make the puffs soggy.
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Chill before frying: Cooling the shaped puffs helps them stay intact during frying.
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Don’t overcrowd the pan: This ensures the oil temperature stays consistent, giving you evenly golden results.
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Add extra flavor: Mix in finely chopped chives, crumbled bacon, or a pinch of cayenne pepper for a unique twist.
