Go Back

Creamy Crunchy Potato Pillow

A delightful dish combining crispy exteriors and creamy interiors, making for a comforting potato pocket filled with velvety goodness.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large large potatoes Peel and boil
  • 1 cup heavy cream Can be substituted with a non-dairy alternative
  • 1/2 cup grated cheese Use mozzarella or cheddar as alternatives
  • 1/2 cup breadcrumbs For coating
  • 1/4 cup chopped chives
  • to taste Salt and pepper
  • Oil for frying Ensure oil is heated adequately before frying

Method
 

Preparation
  1. Start by peeling and boiling the potatoes in a pot of salted water until they are tender, about 15-20 minutes.
  2. Drain the potatoes and mash them in a large bowl. Add in the heavy cream, grated cheese, chopped chives, salt, and pepper. Stir until the mixture is smooth and creamy.
  3. Once the mixture has cooled slightly, scoop out a portion and shape it into a small oval or pillow shape. Repeat for the remaining mixture.
Coating and Cooking
  1. Set up a dredging station with breadcrumbs in one bowl and a beaten egg (or substitute) in the other.
  2. Dip each potato pillow first into the egg mixture (or alternative), then into the breadcrumbs, ensuring they are evenly coated.
  3. Heat oil in a frying pan over medium heat. Once hot, carefully place the coated pillows into the pan and fry until golden brown and crispy, about 3-4 minutes on each side.
  4. Transfer the pillows to a paper towel-lined plate to absorb excess oil and serve hot with your choice of toppings.

Notes

Substitutions include using non-dairy cream and different cheeses. Avoid over-mashing potatoes for texture. Store leftovers in an airtight container for up to 3 days or freeze for up to a month. Reheat in the oven at 375°F for 10-15 minutes.