MASHED POTATO PUFFS RECIPES

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EASY LEFTOVER MASHED POTATO PANCAKES - CAKEWHIZ



Easy Leftover Mashed Potato Pancakes - CakeWhiz image

Quick and easy mashed potato pancakes recipe, made with a few simple ingredients and ready in just 30 minutes. Great as breakfast, brunch or even dinner.

Provided by CakeWhiz

Categories     Breakfast

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 18

Number Of Ingredients 9

3 cups Mashed potatoes (Chilled, Leftovers)
1 cup Shredded cheese (Mozzarella or Cheddar)
1 tbsp Onions (Finely chopped)
1 Egg (Large)
1/4 cup All-purpose flour
Salt (To taste)
Pepper (To taste)
1/2 cup Additional all-purpose flour (Or breadcrumbs, For coating the pancakes)
1/3 cup Vegetable oil (For pan frying)

Steps:

  • In a mixing bowl, add mashed potatoes, shredded cheese, onions, egg, flour, salt, pepper and mix until combined.
  • Scoop out small portions of this mixture and form balls and flatten them.Tip: Use disposable plastic gloves and that prevents any sticky mess. 
  • Coat them in flour. 
  • Heat 3 - 4 tbsp of oil in a large non-stick pan over medium heat. 
  • Fry the pancakes, in batches, until they are golden brown and crispy on the the bottom. Then, flip it over and fry the other sides until they are also golden brown and crispy. 
  • Remove the pancakes from the pan onto a cookie tray, lined with paper towels.
  • Garnish with some finely chopped spring onions. Enjoy!

Nutrition Facts : Calories 98 kcal, CarbohydrateContent 9 g, ProteinContent 2 g, FatContent 5 g, SaturatedFatContent 4 g, CholesterolContent 14 mg, SodiumContent 52 mg, ServingSize 1 serving

POTATO PUFFS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Potato Puffs Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories     side-dish

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 7

2 large russet potatoes (about 1 pound), peeled
Kosher or sea salt
1/4 cup whole milk
4 tablespoons unsalted butter
1/2 cup all-purpose flour
1 large egg plus 3 egg yolks
Peanut or vegetable oil, for deep-frying (about 8 cups)

Steps:

  • Put the potatoes in a medium pot and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 20 minutes; drain. Pass the potatoes through a ricer into a large bowl or mash with a potato masher until smooth.
  • Combine the milk, butter, 1/2 teaspoon salt and 1/4 cup water in a medium saucepan and bring to a boil. Remove from the heat, add the flour and stir vigorously with a wooden spoon until incorporated. Return the saucepan to the stove and cook over low heat, stirring, until the mixture comes together and pulls away from the side of the pan, about 1 minute. Continue stirring until the mixture is slightly shiny, about 4 more minutes.
  • Transfer the mixture to a stand mixer and beat with the paddle attachment on medium-high speed, about 1 minute. Add half of the mashed potatoes and the whole egg and beat until incorporated. Add the remaining potatoes and the egg yolks and beat until creamy and smooth, about 1 more minute. Transfer the mixture to a pastry bag fitted with a 1/2-inch round tip. Set a large piece of parchment paper on a cutting board. Pipe about 24 mounds (1 to 1 1/2 inches each) of the potato mixture on the parchment. Cut the parchment between the mounds with a paring knife so each puff sits on its own piece of paper.
  • Heat 2 inches of peanut oil in a large pot until a deep-fry thermometer registers 325 degrees F. Working in batches, carefully invert each puff into the oil, leaving it on the parchment. The parchment will fall off as the puffs cook; remove with tongs. Fry until golden, turning as needed, 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.

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POTATO PUFFS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 1 hours 15 minutes
Category side-dish
  • Heat 2 inches of peanut oil in a large pot until a deep-fry thermometer registers 325 degrees F. Working in batches, carefully invert each puff into the oil, leaving it on the parchment. The parchment will fall off as the puffs cook; remove with tongs. Fry until golden, turning as needed, 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
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