Mom's Potato Puffs

Mom's Potato Puffs

39
PATTI PEARSON 0

"My mother would always cook extra mashed potatoes so us kids could have these delicious puffs the next day. Over the years I have experimented with her basic recipe and sometimes will add grated cheddar cheese, chopped green onions and bacon bits to the mixture. I have also added corn niblets for a really different tasting puff."

Ingredients 15 m {{adjustedServings}} servings 200 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, stir together the flour, baking powder, and salt. Mix in the mashed potatoes and egg until well blended.
  2. Heat oil in a deep-fryer or heavy deep skillet to 365 degrees F (180 degrees C). Carefully drop the potato mixture by spoonfuls into the hot oil, and fry until golden brown, about 5 minutes. Remove from oil to drain on paper towels.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 39

  1. 48 Ratings

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DonnaL
8/19/2004

My mother always made thick potato pancakes with leftover mashed potatoes. I still make them--the family loves them! Almost the same proportions of flour and egg, but also add a little milk for softer "dough", chopped onion and parsley, and pan-fry rather than deep fry. Have to try adding corn--sounds like a great variation!

Momof2
12/29/2003

This is such a great idea for leftover potatoes. I don't have any kids...but I do watch over younger siblings and a niece...they love this stuff. I made it just because they were really hungry and I didn't have anything for them to eat. Now they ask my mom to make it for them. Thanks.

JOSIE
12/16/2003

I didn't care for these very much, but I'm giving them 4 stars because my son ate most of them. I used instant mashed potatoes and added about 1/2 a cup of shredded cheddar cheese like other reviewers. This made my mixture very sticky and hard to work with, which may have been why the batter tasted so strongly of oil. It soaked up quite a bit and we couldn't taste much of the potatoes. I also added some garlic powder, onion powder, salt and pepper...but couldn't taste it. Glad I gave this a try, but won't make again.