Say hello to my new favorite appetizer
Don’t be shy.
I discovered this gem recently while sorting through recipes, and it immediately became a favorite. These potato puffs are irresistible — light, airy and perfectly crisp.
Even if you don’t read newspapers or keep recipe clippings, this one is worth keeping. I waited for the right moment to make it — which turned out to be when hunger and craving met.
Why make them? Maybe it was the rain, a craving for something light and pillowy, a desire for crunch, or a need for a dip-worthy snack. The answer is all of the above.
They manage to be both crispy and puffy: golden and crunchy on the outside, soft and airy inside. These bites are dangerously good and might make you want to eat potatoes every day.
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 bread crumbs
Instructions
1. Add the potatoes to a large pot of boiling water and cook until fork-tender, about 20 minutes. Drain 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 to firm slightly.
3. Preheat the oven to 400°F (200°C).
4. Remove the potato mixture from the fridge and roll into 1-inch balls. Dip each ball into the beaten eggs, then coat thoroughly with panko breadcrumbs. Place the puffs on a baking sheet 1–2 inches apart.
5. Lightly spritz the puffs with olive oil or cooking spray to encourage browning. Bake for 12–15 minutes, or until the exterior is golden and crispy and the interior is light and tender.
Note: These are often thought of as a great use for leftover mashed potatoes, but results may vary depending on how the mashed potatoes were made and how much butter or liquid they contain.
Thinking of variations? Sweet potatoes would be a delicious alternative — try the same method for a different, slightly sweeter flavor profile.