Crispy Baked Potato Puffs
Use leftover mashed potatoes to make these potato puffs with a crispy golden coating that are baked in the oven. Or the Air Fryer.
Servings: 12 puffs
Ingredients
Potato Puffs
- 1 ½ cups leftover mashed potatoes or cooked potatoes with a splash of milk and butter
- 1 egg
- ¼ cup freshly grated parmesan cheese
- 2 Tbsp sour cream or yogurt
- 2 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp white pepper
Breadcrumb Coating
- ½ cup panko breadcrumbs
- 2 Tbsp parmesan cheese dried type is ok for coating but not for interior
- salt and pepper
Instructions
- Preheat oven to 400° and set to convection bake setting if oven has that option. Position rack in middle of oven. Lay a cooling rack over a baking sheet for best results.
- Combine all ingredients in Potato Puffs and whip well with hand mixer. If potatoes are very cold, microwave briefly to soften but not to heat.
- In a shallow pan or pie plate combine breadcrumbs, parmesan and salt and pepper.
- Using a large spoon, scoop potatoes and gently roll into balls. Mixture will be soft but should form balls. Roll in breadcrumb coating to cover completely. Arrange balls on cooling rack over baking sheet without overcrowding.
- Bake in the centre of the oven for 25 - 30 minutes until coating is crispy and golden. Increase heat at the end for a few minutes if Potato Puffs aren't quite brown enough.
- If using an air fryer, preheat to 375 degrees and cook for 12-14 minutes.