Description
These golden, crispy-on-the-outside, creamy-on-the-inside potato puffs are pure magic! Perfect for using up leftover mashed potatoes or worth making from scratch, these irresistible bites deliver the ultimate potato experience in every crunchy, flavorful mouthful.
Ingredients
potato
- 4 small- medium potatoes
- water (until it covers the potatoes)
- 3 tablespoons cornstarch
- 1/2 tablespoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dry thyme
- 1 tablespoon chopped parsley
fry
- Vegetable oil
Instructions
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Prepare the Potatoes: If you’re starting from scratch, peel your potatoes and cut them into small chunks. Boil them in salted water for about 15 minutes, or until they’re completely soft when pierced with a fork. Drain them well and let them steam dry for a minute – this helps remove excess moisture.
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Make the Potato Mixture: Mash the potatoes thoroughly with a fork until smooth. Add your spices: black pepper, white pepper, dry thyme, garlic powder, and salt. Then mix in the chopped parsley and cornstarch. Use your hands to knead everything together until it forms a uniform dough that holds its shape when squeezed.
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Shape the Puffs: This is the most time-consuming part. Take small portions of the mixture and roll them into balls. If you’re short on time, make them slightly larger. Place each shaped puff on a tray lightly dusted with cornstarch or flour to prevent sticking.
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Chill Before Frying: Put the tray in the freezer for 10 minutes. This helps the puffs hold their shape better during frying and results in a crispier exterior. Don’t skip this step!
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Heat the Oil: Pour enough oil into a deep pan to fully submerge the puffs – about 2 inches deep. Heat it gradually over medium heat until it reaches 375°F (190°C). If you don’t have a thermometer, test with a small piece of potato – it should bubble vigorously when added.
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Fry in Batches: Carefully add the potato puffs to the hot oil, making sure not to overcrowd the pan. Fry for 8-10 minutes, turning occasionally, until they’re golden brown all over. Work in batches if needed – it’s better to fry fewer at once than to crowd the pan.
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Drain and Season: Remove the fried puffs with a slotted spoon and transfer them to a plate lined with paper towels to absorb excess oil. While still hot, sprinkle with a little extra salt for that perfect seasoned crust.
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Serve and Enjoy!: These are best eaten warm. Serve them plain for a tasty snack, or with dipping sauces like ranch, ketchup, or garlic parmesan for extra flavor. The crispy outside gives way to a wonderfully creamy interior – pure potato perfection!