Potato Puffs with Toppings

POTATO PUFFS WITH TOPPINGS

Today’s Recipe: Potato Puffs with Toppings

Total Time2 hrs 10 mins
Course: Appetizer
Keyword: potato puffs with toppings
Yield: 6 Dozen
Author: Southern Living

Ingredients

  • 2 pounds (4 medium) russet potatoes, peeled and cut into 2-inch pieces
  • 1 tbsp + 2 tsp kosher salt, divided
  • ½ cup all-purpose flour, plus extra for work surface
  • 1 large egg, beaten
  • 1 large egg yolk
  • 2 tbsp butter, melted
  • 2 tbsp heavy cream
  • 4 cloves garlic, grated (about 1 ½ tsp)
  • canola oil
  • toppings of choice

Instructions

  • 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 ¼-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 the desired Topping. Transfer to a serving platter, and serve immediately.

Notes

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
10 Minutes
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.

Cream Cheese and Caviar
10 Minutes
Makes Enough for 18 Puffs
Top each fried Potato Puff with 1⁄4 tsp. each softened cream cheese and caviar.

Smoked Salmon and Chives
10 Minutes
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.

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