How to Make Yummy Potato Poofs

Potato Poofs. We Transform Simple Ingredients Into Tasty & Satisfying Kettle Cooked Potato Chips. Cape Cod® Chips Have A Delicious, Satisfying Crunch & Flavor. More Flavoring Ideas for Mashed Potato Puffs.

Potato Poofs I have also added corn niblets for a really different tasting puff. Pass the potatoes through a ricer into a large bowl or mash with a potato masher until smooth. Freeze option: Place unbaked puffs on baking sheets; cover and freeze until firm. You can cook Potato Poofs using 14 ingredients and 11 steps. Here is how you cook that.

Ingredients of Potato Poofs

  1. It’s of poofs.
  2. You need 3 cup of cooked russet potatoes, skins removed.
  3. Prepare 1 tsp of salt.
  4. You need 1/2 cup of whole milk.
  5. You need 1/2 cup of buttermilk.
  6. It’s 4 tbsp of butter, melted.
  7. Prepare 2 large of eggs.
  8. It’s 1/4 tsp of paprika.
  9. Prepare 1/2 tsp of onion powder.
  10. Prepare 1/4 tsp of ground black pepper.
  11. Prepare 1/2 cup of plus two tablespoons all purpose flour.
  12. You need 2 dash of sriracha hot sauce.
  13. You need of frying.
  14. It’s 1 quart of vegetable oil.

Transfer to resealable plastic freezer bags. Place frozen potato puffs on greased baking sheets. Mashed potato puffs are so delicious! Sometimes I make a batch of mashed potatoes just to make these and they are gone so fast.

Potato Poofs step by step

  1. Cook your potatoes how you wish. I baked mine in a 400°F. oven for 1 hour. You may boil them or microwave until tender. Don't forget to remove skins..
  2. In a large bowl mash or put your potatoes through a ricer. I used a ricer as it gives a smoother texture to potatoes..
  3. Add your milks, butter, eggs , seasonings, sriracha and flour to bowl..
  4. Mix together to form a light batter consistency. Chill batter for 15 minutes before frying..
  5. In a deep fryer or large pot, add the oil. In a pot, you do not want oil to go past halfway in the cooking pot. Add your oil accordingly..
  6. Bring oil temperature to 350°F..
  7. Drop potato mixture in by tablespoons..
  8. You may need to turn these once a golden brown color on each side. This will take about 1-2 minutes per side..
  9. Drain finished poofs on paper toweling as you finish the entire batch..
  10. Serve immediately and keeping leftovers is not suggested..
  11. Recipe by taylor68too..

In a medium mixing bowl whisk the eggs then whisk in the sour cream. Pass the potatoes through a ricer into a large bowl. Stir in the egg, butter, dry milk, cheese, flour and nutmeg; season with salt. Place potatoes in a large saucepan and cover with water. In a small bowl, whisk the egg yolks, milk, salt, basil and pepper.