Delicious and Easy Potato Puffs Recipe

The Perfect Potato Puffs: A Delicious and Easy Recipe for Any Occasion

Potato puffs are a delightful and versatile treat that can be served as a snack, appetizer, or even a side dish. Their light and fluffy texture combined with a crispy exterior makes them irresistible to both children and adults alike. This recipe, which yields about 24 potato puffs, is easy to follow and ensures a perfect outcome every time. Whether you’re hosting a party or simply craving a savory bite, these potato puffs are sure to impress.

Ingredients

• 2 large russet potatoes (about 1 pound), peeled
• Kosher or sea salt
• 1/4 cup whole milk
• 4 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 1 large egg plus 3 egg yolks
• Peanut or vegetable oil, for deep-frying (about 8 cups)

Directions

1. Preparing the Potatoes

Begin by peeling and cutting the russet potatoes into uniform pieces to ensure even cooking. Place the potatoes in a medium pot and cover with cold water. Season the water generously with kosher or sea salt. Bring the water to a simmer over medium-high heat and cook the potatoes until they are fork-tender, which should take about 20 minutes. Once the potatoes are cooked, drain them thoroughly. For the smoothest texture, pass the potatoes through a ricer into a large bowl. If you don’t have a ricer, you can use a potato masher to achieve a smooth consistency.

2. Making the Dough

In a medium saucepan, combine the whole milk, unsalted butter, 1/2 teaspoon of salt, and 1/4 cup of water. Bring the mixture to a boil over medium heat. As soon as it reaches a boil, remove the saucepan from the heat and quickly add the all-purpose flour. Stir vigorously with a wooden spoon until the flour is fully incorporated and the mixture is smooth.

Return the saucepan to the stove over low heat. Continue to stir the mixture until it begins to pull away from the sides of the pan and forms a cohesive dough, which should take about 1 minute. Continue cooking and stirring for an additional 4 minutes until the dough becomes slightly shiny.

3. Combining the Ingredients

Transfer the dough to a stand mixer fitted with a paddle attachment. Beat the dough on medium-high speed for about 1 minute to cool it slightly. Add half of the mashed potatoes and the whole egg to the dough. Continue to beat until the ingredients are fully incorporated. Add the remaining mashed potatoes and the three egg yolks, then beat until the mixture is creamy and smooth, which should take about 1 more minute.

4. Shaping the Puffs

Prepare a pastry bag fitted with a 1/2-inch round tip. Transfer the potato mixture to the pastry bag. Lay a large piece of parchment paper on a cutting board and pipe about 24 mounds of the potato mixture onto the parchment paper. Each mound should be about 1 to 1 1/2 inches in diameter. Use a paring knife to cut the parchment paper between the mounds so each puff sits on its own piece of paper. This makes it easier to handle them when frying.

5. Frying the Potato Puffs

In a large pot, heat 2 inches of peanut or vegetable oil until it reaches 325 degrees Fahrenheit. Use a deep-fry thermometer to ensure the oil is at the correct temperature. Fry the puffs in batches to avoid overcrowding the pot, which can lower the oil temperature and result in greasy puffs.

Carefully invert each puff into the hot oil, leaving it on the parchment paper. The parchment paper will separate from the puffs as they cook. Use tongs to remove the parchment paper from the oil. Fry the potato puffs until they are golden brown, turning them as needed to ensure even cooking. This should take about 6 to 8 minutes per batch.

6. Draining and Seasoning

Once the potato puffs are golden and crispy, use a slotted spoon to remove them from the oil. Place them on a paper towel-lined plate to drain any excess oil. While the puffs are still hot, season them with a sprinkle of kosher or sea salt to enhance their flavor.

Tips for Perfect Potato Puffs

**1. Consistency of Potatoes: For the best texture, make sure the potatoes are mashed or riced very finely. Any lumps can affect the smoothness of the final dough.

**2. Temperature Control: Maintaining the oil temperature is crucial for achieving the perfect crispy exterior. Use a deep-fry thermometer to monitor the temperature and adjust the heat as needed.

**3. Batch Frying: Fry the puffs in small batches to prevent the oil temperature from dropping too much. This also ensures that each puff has enough space to cook evenly.

**4. Seasoning: Season the puffs immediately after frying while they are still hot. This helps the salt adhere better and enhances the overall flavor.

**5. Serving Suggestions: Potato puffs are incredibly versatile and can be served with a variety of dipping sauces. Consider serving them with aioli, ketchup, or a tangy sour cream and chive dip. They also pair well with a light salad for a more substantial meal.

Variations and Additions

Potato puffs are a blank canvas, and you can customize them to suit your taste. Here are a few ideas:

**1. Cheese: Add shredded cheese to the potato mixture for a cheesy twist. Cheddar, Parmesan, or Gruyère work particularly well.

**2. Herbs and Spices: Mix in finely chopped fresh herbs like chives, parsley, or dill. You can also add spices like paprika, garlic powder, or onion powder to the dough for extra flavor.

**3. Stuffed Puffs: For an extra surprise, stuff the puffs with small cubes of cheese or cooked bacon bits before frying. Simply pipe a small amount of the potato mixture, place the filling in the center, and cover with more potato mixture.

**4. Sweet Potato Puffs: Substitute half or all of the russet potatoes with sweet potatoes for a slightly sweeter and vibrant variation.

Storing and Reheating

Potato puffs are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350 degrees Fahrenheit for about 10 minutes until they are warmed through and crispy again. Avoid reheating in the microwave, as this can make them soggy.