Potato Puffs Recipe with Toppings

By jenlin

Ingredients

• 2 pounds (4 medium) russet potatoes, peeled and cut into 2-inch pieces
• 1 tablespoon plus 2 tsp. kosher salt, divided
• 1 /2 cup all-purpose flour, plus more for work surface
• 1 large egg, beaten
• 1 large egg yolk
• 2 tablespoons unsalted butter, melted
• 2 tablespoons heavy cream
• 4 garlic cloves, grated (about 1 1⁄2 tsp.)
• Canola oil
• Topping of choice

Details

Adapted from southernliving.com

Preparation

Step 1

Place potatoes and 1 tablespoon of the salt in a large saucepan; add cold water to cover by 2 inches. Bring to a boil over high. Reduce heat to medium-low, and simmer until potatoes are tender when pierced with a fork, 15 to 20 minutes. Remove from heat. Drain and return potatoes to saucepan. Let stand 5 minutes to dry.

Pass potatoes through a potato ricer into a large bowl. Add flour, egg, egg yolk, butter, cream, garlic, and remaining 2 teaspoons salt, and stir well to combine.

Using a 1 1⁄4-inch scoop, drop mounds of potato mixture onto a lightly floured surface. Using lightly floured hands, roll each mound into a ball, and place on a parchment paper-lined baking sheet. Cover loosely with plastic wrap, and chill 1 hour.

Pour canola oil to a depth of 1 inch in a large Dutch oven. Heat over medium-high to 350°F. Working in batches, fry potato balls, turning occasionally, until golden brown and crispy, about 3 minutes. Transfer to a paper towel-lined rimmed baking sheet to drain. Garnish Potato Puffs with desired Topping. Transfer to a serving platter, and serve immediately.

Chef's Notes

Try These Toppings

Truffle and Rosemary

10 Minutes

Makes Enough for 18 Puffs

Toss together fried Potato Puffs and 2 tsp. truffle oil in a large bowl. Transfer to a serving platter. Sprinkle with 1⁄2 tsp. finely chopped fresh rosemary and 1⁄4 tsp. flaky sea salt.

Parmesan and Black Pepper

Makes Enough for 18 Puffs

Toss together fried Potato Puffs and 2 tsp. melted butter. Transfer to a serving platter. Sprinkle with 1 Tbsp. finely shredded Parmigiano-Reggiano cheese and 1⁄4 tsp. black pepper

Makes Enough for 18 Puffs

Evenly top fried Potato Puffs with 1 1⁄2 oz. thinly sliced smoked salmon pieces. Sprinkle with 1 1⁄2 tsp. chopped fresh chives.