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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Original recipe yields 6 servings

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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:
  • 31 mg
  • 10%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  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.

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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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 ...

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...

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 re...