Ingredients:
3 cups mashed potatoes
1 cup all-purpose flour
1/4 cup Parmesan cheese
2 tablespoons chopped chives
1/4 cup sour cream
Salt, to taste
2 beaten eggs
Instructions:
- Prepare the Mixture: In a large mixing bowl, combine the mashed potatoes, flour, Parmesan cheese, chopped chives, sour cream, and a pinch of salt. Mix well until all ingredients are evenly incorporated.
- Add the Eggs: Beat the eggs and gently fold them into the potato mixture. Stir until the eggs are fully blended into the mixture, forming a dough-like consistency.
- Shape the Puffs: Scoop out portions of the mixture and shape them into small balls. You can either roll them between your palms or pat them down to your desired size.
- Cooking Methods:
Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the puffs on it. Bake for 15-20 minutes, or until they turn golden brown and crispy.
Frying: Heat oil in a large frying pan over medium heat. Fry the puffs in small batches until they are crispy and golden brown on the outside. Place them on a paper towel-lined plate to drain excess oil.
- Serve: Serve warm with your favorite dipping sauce for a delightful, cheesy treat!
Tips & Variations:
Cheese Choices: While Parmesan adds a nutty flavor, you can experiment with other cheeses like cheddar or mozzarella for a different flavor profile.
Herbs: In addition to chives, try adding parsley, dill, or even rosemary for an herbal twist.
Spice it up: For a bit of heat, add a pinch of cayenne pepper or chili flakes to the potato mixture.
Gluten-Free Option: Swap the all-purpose flour with a gluten-free flour blend.
Extra Crunch: Roll the puffs in breadcrumbs before baking or frying for an added crispy texture.
Storage:
Refrigeration: Store any leftover puffs in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for 5-10 minutes until warmed through and crispy.
Freezing: For longer storage, freeze the puffs in a single layer on a baking sheet until firm. Transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, bake the frozen puffs at 400°F (200°C) for 20-25 minutes.
FAQs:
- Can I make these puffs ahead of time?
Yes! You can prepare the potato mixture and shape the puffs a day ahead. Store them in the fridge, covered, and bake or fry them fresh when ready to serve. - Can I use instant mashed potatoes?
While fresh mashed potatoes yield the best flavor and texture, instant mashed potatoes can work in a pinch. Just ensure the consistency is thick enough to hold its shape. - Can I bake instead of fry?
Absolutely! Baking is a healthier alternative that still results in a crispy exterior. Just ensure you don’t overcrowd the baking sheet for even cooking. - What’s the best dipping sauce for these puffs?
These puffs pair wonderfully with sour cream, ranch, garlic aioli, or even a spicy marinara sauce.