Say hello to my new favorite appetizer
Don’t be shy.
I came across this gem while going through some old favorite recipes. It felt like finding a small treasure — the kind you hold onto until the perfect moment. I kept this one aside for a few weeks, waiting for the right day to make it. Yesterday was that day.
Why then? Maybe I was hungry. Maybe it was raining. Maybe I wanted something cloud-like and puffed, something crunchy to dip and smother in sauce. The answer is: all of the above.
It might sound odd that something could be both crispy and puffy, but these puffs are exactly that — crisp on the outside, soft and light on the inside. They’re addictive and make you want to eat potatoes forever. I’m completely fine with that.
Crispy Parmesan Potato Puffs
Makes about 70 puffs
- 2 pounds russet potatoes, peeled and cut into chunks
- 2 tablespoons milk
- 3 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons minced green onions
- 2 eggs, lightly beaten
- 3–4 cups seasoned panko breadcrumbs
Instructions
1. Add the potato chunks to a large pot of boiling water and cook until fork-tender, about 20 minutes. Drain well and return the potatoes to the pot.
2. Mash the potatoes with the salt, pepper, butter and milk until smooth. Stir in the grated Parmesan and minced green onions. Chill the mixture in the refrigerator for 15–20 minutes so it firms up slightly and is easier to shape.
3. Preheat the oven to 400°F (200°C).
4. Remove the potato mixture from the fridge and form into 1-inch balls. Dip each ball in the beaten eggs, then roll in the panko breadcrumbs until fully coated.
5. Arrange the puffs on a baking sheet 1–2 inches apart. Lightly spritz with olive oil or cooking spray to encourage browning. Bake for 12–15 minutes, or until the outside is golden and crispy.
Note: These are sometimes suggested as a use for leftover mashed potatoes, but success can depend on how the mash was made and how much butter or liquid it contains. If the mash is very loose, chilling and adding a bit more cheese or breadcrumbs can help hold the shape.
Are you thinking what I’m thinking? Sweet potatoes would be amazing with this treatment too.