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Rustic Potato Puffs

Rustic Potato Puffs

Got leftover mashed potatoes that need using up? These Rustic Potato Puffs are the perfect way to turn boring leftovers into a delicious side dish your family will love.

You won’t have them turning their noses up at the mention of these leftovers. They’ll be dishing them up and asking if there’s more.

In fact, they’re so good that I actually cook extra potatoes to mash just to have an excuse to make potato puffs.

They’re crunchy and golden brown on the outside while being fluffy on the inside. 

I’ve provided the basic recipe below but feel free to add your own favorite spice combinations. And you can never go wrong adding some Parmesan cheese!

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Rustic Potato Puffs

 

  • 5 c leftover mashed potatoes
  • ¾ c all purpose flour
  • 2 large eggs
  • ½ c of milk
  • 1 tsp salt (I used pink Himalayan salt)
  • 1 tsp freshly ground black pepper

 

 

One trick to making the potato puffs lump free and extra fluffy inside is to put the leftover mashed potatoes through a potato ricer.

Some kitchen gadgets you buy once and never have to buy again. I bought my Whitelotous stainless steel potato ricer years ago and it’s still doing its job. 

Once that’s done, measure out 5 cups.

When measuring, pack the riced potatoes into the cup measure firmly and level off the top.

Next, measure out the remaining ingredients.

Add the eggs, milk, salt and pepper to a medium sized mixing bowl and stir to combine.

You’ll end up with a sloppy mess that looks like what’s picture below.

Stir in all the flour.

Heat the oil in your deep fryer to 375ºF.

 

See how shiny and new our deep fryer looks? In the spring, we replaced our ancient one with this brand new Hamilton Beach Deep Fryer.

We chose Hamilton Beach because we’ve always had good luck with their appliances. And we chose this particular one because it has an immersed element which heats the oil faster.

It’s also super easy to clean!

If our kids were still at home, we’d have chosen the Hamilton Beach double basket deep dryer. But the single basket works great for Dave and I.

 

Drop the potato puff mixture by tablespoonfuls into the oil after it’s come to temperature.

Fry for 2 to 3 minutes until golden brown. 

Gently turn them over, being sure not to create any splashing of the oil. A chopstick works well for this.

Allow them to fry for a minute or two longer.

Lift the wire basket out of the fryer and dump the potato puffs onto a baking sheet lined with paper towel.

Continue making potato puffs until all the potato batter is gone.

You’ll end up with 28 to 30 puffs.

Rustic potato puffs in all their golden brown goodness.

Here I’ve served them with Dilly Greek Yogurt Dip and Pan Fried Chili Shrimp.

 

If you make a batch (or two) of these Rustic Potato Puffs, take a picture and share it on social media. Then tag me so I can come see.

I’m @supermomnocape on Instragram, @1SuperMomNoCape on Twitter and @1SuperMomNoCape on Facebook.

 

 

Several Rustic Potato Puffs on a white plate with a white bowl filled with Dilly Greek Yogurt Dip

 

 

Yield: 28 to 30

Rustic Potato Puffs

Rustic Potato Puffs

These Rustic Potato Puffs are a quick, easy way to turn boring leftover potatoes into a delicious side dish. Deep fried to golden brown perfection they can be ready to serve in less than 30 minutes prep and cooking time.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 5 c leftover mashed potatoes
  • ¾ c all purpose flour
  • 2 large eggs
  • ½ c of milk
  • 1 tsp salt (I used pink Himalayan salt)
  • 1 tsp freshly ground black pepper

Instructions

  1. Rice the leftover potatoes.
  2. Measure out 5 c, packing the riced potatoes into the measuring cup.
  3. Add the eggs, milk and salt and pepper.
  4. Stir to combine.
  5. Add the flour.
  6. Stir to mix thoroughly.
  7. Heat oil in deep fryer to 375 degrees F.
  8. After oil has come to temperature, drop the potato puff batter by tablespoonfuls into the hot oil. Fry no more than 6 to 8 puffs at a time.
  9. Fry on one side until golden brown. Approximately 2 to 3 minutes.
  10. Flip over using a chopstick and fry on the other side for an additional minute or 2.
  11. Lift the fry basket from the fry and transfer the potato puffs to a try lined with paper towel.
  12. Continue making puffs until all the batter is gone.
  13. Serve hot with your favorite dip and main dish.

Notes

These are also great cold as a snack.

Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 58 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 13mg Sodium: 201mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 2g
The nutritional info is for the raw puffs and does not take into account the addition calories added during the deep frying process.

 

 

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2 Comments

  • Rachel Wright
    July 24, 2019 4:35 am

    Yum! They sound delicious!

    • Super Mom No Cape
      July 25, 2019 9:19 am

      They are delicious Rachel. I never have to wonder what to do with leftover mashed potatoes in this house. 🙂

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