Potato Poofs

Name: Potato Poofs
Cuisine: American
Ingredients: 3 cup cooked russet potatoes, skins removed; 1 tsp salt; 1/2 cup whole milk; 1/2 cup buttermilk; 4 tbsp butter, melted; 2 large eggs; 1/4 tsp paprika; 1/2 tsp onion powder; 1/4 tsp ground black pepper; 1/2 cup plus two tablespoons all purpose flour; 2 dash sriracha hot sauce; 1 quart vegetable oil

Taylor Topp Comacho @Tay68cancook

USA

Using leftover baked potatoes, boiling them up fresh, however you chose, these little poofs make a fun, new side dish.

Taylor Topp Comacho @Tay68cancook

USA

Using leftover baked potatoes, boiling them up fresh, however you chose, these little poofs make a fun, new side dish.

Saved

Ingredients

poofs
3 cupcooked russet potatoes, skins removed
1 tspsalt
1/2 cupwhole milk
1/2 cupbuttermilk
4 tbspbutter, melted
2 largeeggs
1/4 tsppaprika
1/2 tsponion powder
1/4 tsp ground black pepper
1/2 cupplus two tablespoons all purpose flour
2 dashsriracha hot sauce
frying
1 quartvegetable oil

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Steps

1

Cook your potatoes how you wish. I baked mine in a 400°F. oven for 1 hour. You may boil them or microwave until tender. Don't forget to remove skins.
2

In a large bowl mash or put your potatoes through a ricer. I used a ricer as it gives a smoother texture to potatoes.
3

Add your milks, butter, eggs , seasonings, sriracha and flour to bowl.
4

Mix together to form a light batter consistency. Chill batter for 15 minutes before frying.
5

In a deep fryer or large pot, add the oil. In a pot, you do not want oil to go past halfway in the cooking pot. Add your oil accordingly.
6

Bring oil temperature to 350°F.
7

Drop potato mixture in by tablespoons.
8

You may need to turn these once a golden brown color on each side. This will take about 1-2 minutes per side.
9

Drain finished poofs on paper toweling as you finish the entire batch.
10

Serve immediately and keeping leftovers is not suggested.
11

Recipe by taylor68too.