Potato Puffs Recipe
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!
Ingredients
| Potatoes | 1 1/2 Cup (16 tbs), cubed | |
| Salt | 1/2 Teaspoon | |
| Butter | 1/2 Cup (16 tbs), divided | |
| Flour | 3/4 Cup (16 tbs) | |
| Milk | 1/4 Cup (16 tbs) | |
| Eggs | 3 | |
| Salt and white pepper | ||
| Vegetable oil | ||
| Water | 3/4 Cup (16 tbs) | |
Directions
Cook the potatoes in boiling salted water until tender.
Drain.
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.
Reserve.
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.
Drain.
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.
Reserve.
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.
Chef
