Ahh potatoes. Why are they SO. TASTY.
And you can have them in so many ways!
You can boil potatoes. Broil it. Bake it. Sautee it. Pan fried. deep fried. stir fried. There’s baked potatoes, loaded bake potatoes, fried potato pancakes, french fries, steak fries, string fries, baked potato soup, potato stew, hash browns, tater tots, breakfast potatoes, garlic potatoes, cheddar potatoes, potato chips, scalloped potatoes, hassleback potatoes, potato casserole, potato salad. That…that’s about it.
(name that reference)
My favorite potato preparation are french fries. Duh. BUT, my second favorite way to eat potatoes are to have mashed potatoes. Creamy, smooth, rich and hearty mashed potatoes, spiked with buttah, milk, salt, peppa, and chives or parsley.
BUT WAIT. It’s not over. What if we FUSED the crispy salty goodness of french fries with the soft, creaminess of mashed potatoes? Oh and then threw in some garlic and cheddar cheese. OH. SNAP.
Here’s how you do it. After making mashed potatoes, whichever way you like to prepare them, roll about a tablespoon into a ball:
I tell you, you have not truly lived until you have rolled mashed potato into a ball with your hands, my friend. It feels…weird.
Then coat the ball in a beaten egg.
And finally, roll into a bed of seasoned bread crumbs. I used panko, which is usually used for frying. Next time, I would use like a Progresso bread crumb or make my own–just anything that already has a pre-toasted golden color. Since we’re gonna bake these bad boys instead of frying them, mine didn’t get as much color as I would have liked, since panko tends to be very very pale. Purely aesthetic. But these things bug me.
After you prepare your army of potato puffs, spritz them with some oil and pop them in the oven!
OH. MAH. LAWD.
These are seriously the bees. knees. (Does anyone even say that any more? Do bees even have knees? Whatever.)
Taste Test! So I actually made three types of potato puffs.
Contestant 1: Original. Seasoned with salt, pepper, and dried parsley
Contestant 2: Garlic. Seasoned with salt, pepper, and garlic powder
Contestant 3: Cheddar Cheese. Spiked with cheddar. freaking. cheese.
Contestant 1: Amazing. Delicious, classic mashed potato taste with crispy exterior. Like mashed potatoes with a fun, added crunch.
Contestant 2: (I know that it doesn’t look very different, but it it is). Delicious. An extra boost of flavor from the garlic. To give this even more garlic bump, you can add the garlic powder to the seasoned breadcrumbs.
Contestant 3: The Cheese-inator(?) and WINNER. Creamy, buttery potatoes swirled with salty cheddar cheese. MOH and I both agreed that the cheese one was superior (and we take our judging responsibilities very seriously).
Regardless of the flavor combo you decide to take, these puffs shall not fail thee. They have a crispy, crunchy exterior with a silky, luxurious, buttery center.
Perfect as an appetizer or snack!
Crispy Potato Puffs, slightly adapted from How Sweet It Is
2 pounds russet potatoes, peeled and cut into chunks
2 tablespoons milk
3 tablespoons unsalted butter
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic powder
1 cup freshly grated cheddar cheese
2 tablespoons minced green onions or parsley
2 eggs, lightly beaten and seasoned with salt and pepper
3-4 cups seasoned bread crumbs
1. Add potatoes to a large pot of boiling water and cook until fork tender, about 20 minutes.
2. Drain and add back to the pot, then mash with salt, pepper, butter and milk. Stir in cheese and herbs, then place the mixture in the fridge to cool for 15-20 minutes.
3. Preheat the oven to 400 degrees.
4. Remove potatoes from fridge and roll into 1-inch balls. Dip in beaten egg, then cover in bread crumbs. Place on a baking sheet 1-2 inches apart, and hit each with a quick spritz of olive oil or cooking spray. Bake for 12-15 minutes, or until outside is crispy.