CRISPY CREAMY POTATO PUFFS

Crispy Creamy Potato Puffs Recipe

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Sandy Munn

By
@luv2bake1

Goes with most anything - delicious! The recipe originally came from Food and Wine magazine.

Rating:

★★★★★ 1 vote

Comments:

Ingredients

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  • 2 1/4 lb
    potatoes (peeled and cut into 2" chunks)
  • ·
    salt
  • 1 large
    egg
  • 1 Tbsp
    butter
  • 2 Tbsp
    dry milk
  • 2 Tbsp
    parmigiano-reggiano cheese
  • 1/2 c
    all purpose flour
  • 1 pinch
    nutmeg
  • 1/2"
    oil

How to Make CRISPY CREAMY POTATO PUFFS

Step-by-Step

  1. Put the potatoes in a large pan, cover with water. Add a pinch of salt and bring to a boil. Simmer until tender, about 20 minutes. Drain and return to the saucepan. Cook for 1 minute over high heat, shaking the pan frequently to dry out. Put the potatoes thru a ricer into a large bowl. Stir in the egg, butter, dry milk, cheese, flour, and nutmeg: season with salt. Using floured hands, roll the potato mixture into 1" balls; it makes about 60. Preheat the oven to 350 degrees. In a large nostick skillet, heat 1/2" oil until shimmering. Working in taches of 12, fry the potato balls until browned on 3 sides, 2 to 3 minutes per side. Drain on paper towels, season and transfer to a large, rimmed baking sheet. Reheat in the oven for about 10 minutes. Serve.
  2. These are really versatile - I have made them with onion added etc. You can use your ingenuity. I usually add a little garlic powder and/or seasoning salt.

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About CRISPY CREAMY POTATO PUFFS

Course/Dish: Potatoes
Other Tag: Quick & Easy




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