Potato Puffs(Leftover Mashed Potatoes)
Crispy, golden potato puffs made from leftover mashed potatoes, perfect as a snack or side dish, enjoyed with ketchup or powdered sugar for a sweet or savory treat.
Ingredients
Instructions
- Beat the egg slightly in a bowl.
- Add the mashed potatoes, salt, milk, flour, and baking powder to the egg and mix until the mixture is stiff enough to drop off a spoon.
- Heat oil in a deep fryer to 375°F (190°C).
- Drop spoonfuls of the mixture into the hot oil, ensuring they are not crowded.
- Fry until they turn golden brown, turning if necessary to cook evenly.
- Check the inside to ensure they are fully cooked.
- Remove from oil and drain on paper towels.
- Serve hot, optionally sprinkled with powdered sugar or dipped in ketchup.
Tips & Substitutions
For crispy potato puffs, make sure the oil is hot enough before frying, as this helps achieve a golden exterior while keeping the inside fluffy. If you don’t have flour, you can substitute with cornstarch for a gluten-free option. For added flavor, consider mixing in herbs or cheese with the mashed potatoes before frying.
Serving Suggestions
Serve potato puffs hot as a delightful appetizer or snack. They pair wonderfully with a dipping sauce like ranch or sriracha mayo. For a complete meal, consider serving alongside a fresh salad or with a side of the Hearty Ham And Waffle Sandwich for a fun brunch experience.
Storage & Reheating
Store any leftover potato puffs in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy again. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Puffs(Leftover Mashed Potatoes) contains roughly 452 calories, with 8g protein, 85g carbohydrates, and 9g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1109mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use store-bought mashed potatoes for this recipe?
Yes, store-bought mashed potatoes can be used in this recipe. Just ensure they are not overly seasoned, as the added salt in the recipe will enhance the flavor. Adjust seasonings as needed for the best results.
What can I do if the mixture is too runny?
If the mixture is too runny to hold its shape, gradually add more flour until it reaches a stiff consistency. Be cautious not to overdo it, as too much flour can make the puffs dense. Aim for a batter that can drop off a spoon but holds its form.
Can I freeze potato puffs for later use?
Yes, you can freeze potato puffs before frying. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. When ready to cook, fry them straight from the freezer, adding a couple of extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).