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Potato Puffs

Delightful and crispy potato puffs filled with a fluffy potato interior, perfect as a snack or appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large potatoes, peeled and diced About 1 pound
  • 1 cup shredded cheese (like cheddar or mozzarella)
  • 1/2 cup all-purpose flour
  • 1 large egg
  • 1/2 teaspoon garlic powder
  • to taste Salt and pepper
  • for frying Oil

Method
 

Preparation
  1. Boil the diced potatoes in a pot of salted water until tender, about 15-20 minutes. Drain and let cool slightly.
  2. Mash the boiled potatoes in a mixing bowl until smooth.
  3. Add in the shredded cheese, flour, egg, garlic powder, salt, and pepper. Mix until well combined and a dough-like consistency forms.
  4. Taking small amounts of the potato mixture, roll them into golf-ball-sized balls.
  5. In a heavy skillet, heat about 1-2 inches of oil over medium heat.
  6. Carefully drop in the potato balls, a few at a time, and fry until golden brown, about 3-4 minutes on each side. Remove and place on paper towels to absorb excess oil.
  7. Enjoy the potato puffs warm, paired with your favorite dipping sauce.

Notes

To store leftovers, keep in an airtight container in the fridge for up to 3 days. Reheat in an oven at 375°F (190°C) for about 10-15 minutes. For longer storage, freeze uncooked puffs on a baking sheet until firm, then transfer to a freezer bag for up to 2 months.