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The Potato Puffs are a favorite snack at home. My kids wait desperately for weekends because they know that I will definitely make a batch of these yummy Potato Puffs!
  Potatoes 1 1⁄2 Cup (24 tbs), cubed
  Salt 1⁄2 Teaspoon
  Butter 1⁄2 Cup (8 tbs), divided
  Flour 3⁄4 Cup (12 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Eggs 3
  Salt To Taste
  White pepper To Taste
  Vegetable oil 1 Tablespoon
  Water 3⁄4 Cup (12 tbs)

Cook the potatoes in boiling salted water until tender.
Return the potatoes to the pan and shake over low heat until dry.
Mash the potatoes thoroughly.
Add 2 tablespoons of butter and the milk.
Beat well.
Add salt and white pepper to taste.
Combine the water, 6 tablespoons of butter, and 1/2 teaspoon of salt in a saucepan.
Bring to a boil.
Add the flour and stir with a wooden spoon over low heat until the dough forms a ball and no longer sticks to the pan.
Remove from the heat.
Add the eggs, 1 at a time, beating well after each addition.
Combine the 2 mixtures.
Mix well.
Drop by scant tablespoonfuls into deep hot fat (375° F.) and fry for 3 to 5 minutes, turning the potato puffs over to brown evenly.
Do not fry more than 5 or 6 puffs at a time.
Drain on paper towels.
The potato puffs may be fried in advance.
Reheat in a 425° F oven for 5 minutes.

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