Who are we kidding? Potato puffs is simply a fancy name for a homemade tater tot. And let me tell you, tater tots have never tasted this good.
The secret to success is using panko crumbs, which are a Japanese-type bread crumb and produce a lighty and crispy coating.
Panko can be found in most Asian food sections at the grocery store and I love it for it’s crispness even when foods are baked instead of fried – like these little puffs.
Light and creamy on the inside, golden and crunchy on the outside, these baked potato puffs received high praise from the potato-lovers in my house (which incidentally is only 50% of my household but who’s really keeping track, right?).
Note: the puffs need to be refrigerated for at least 1 hour before baking but they can be made up to 8 hours ahead of time.
- 1 1/2 pounds russet baking potatoes (about 2-3 large), peeled and quartered
- 2 tablespoons butter
- 1/4 cup milk
- 1/2 cup grated Parmesan or sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 large eggs
- 2 cups panko bread crumbs (found in the Asian-foods aisle)
- Boil the potatoes for 12-13 minutes, until they are tender but not overcooked. Drain the potatoes and return them to the pot. Mash them with a potato masher until they are smooth. Over very low heat, add the butter and milk and mash until the potatoes are light and creamy, about 1-2 minutes. Remove the pot from the head and add the cheese, salt and pepper. Add additional salt and pepper to taste. You should have a smooth, soft mixture. If it seems a bit too stiff and not creamy enough, add an additional 1-2 tablespoons milk to adjust the consistency. Keep in mind, you’ll be rolling this mixture into balls so you don’t want it so soft it will fall apart while rolling.
- Let the mixture cool slightly. In a shallow bowl or pie plate, whisk the eggs until blended and season them lightly with salt and pepper. Place the panko on a large plate or pie dish.
- Lightly flour your hands and form a heaping 2 tablespoons of the mashed potato mixture into a ball and place on a lightly greased cookie sheet. Repeat this process until all of the potato mixture is rolled. You should have 22-28 potato puffs, depending on how big or small you rolled them.
- Dip a potato puff into the egg mixture, coating it lightly on all sides then dip it in the panko until it is coated. Place on the cookie sheet and repeat with remaining puffs. Cover the puffs loosely and refrigerate for at least 1 hour and up to 8 hours before baking.
- Preheat the oven to 400 degrees. Bake the potato puffs for about 15 minutes, until light golden brown and heated through.
Recipe Source: adapted slightly from Stonewall Kitchen Favorites