How to Create Perfect Creamy Potato Puffs

Potato Perfection

Achieving the ideal potato consistency through proper cooking, drying, and mashing techniques.

Mixture Balance

Creating the perfect ratio of potatoes, cheese, and binding ingredients for puffs that hold their shape yet remain tender.

Breading Technique

Mastering the three-stage breading process for even coating that adheres properly during cooking.

Cooking Precision

Maintaining proper temperature control whether frying or baking to achieve the perfect golden exterior with a creamy interior.

Baking Tips

For the fluffiest potato mixture, use starchy russet potatoes and avoid overmixing once the flour is added.

Make sure to thoroughly dry the potatoes after boiling to prevent a gummy texture.

The potato mixture can be prepared a day ahead and refrigerated overnight, which actually helps them hold their shape better.

For perfect breading, use one hand for wet ingredients and the other for dry ingredients to avoid creating a sticky mess.

Maintain a consistent oil temperature while frying for the crispiest exterior; too hot and they'll brown before cooking through, too cool and they'll absorb too much oil.

For uniform puffs, use a cookie scoop to portion the mixture.

Add a pinch of cayenne pepper to the panko mixture for a subtle heat.

If baking instead of frying, brush the puffs with melted butter halfway through cooking for better browning.

Creamy Potato Puffs

Name: Creamy Potato Puffs
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 30 min
Yield: 24 puffs
Cuisine: French-inspired
Ingredients: For the potato mixture:; 2 pounds russet potatoes, peeled and cut into chunks; 4 tablespoons unsalted butter, melted; 1/4 cup heavy cream, warmed; 2 large eggs, beaten; 1 cup sharp cheddar cheese, finely grated; 1/2 cup Gruyère cheese, finely grated; 3 tablespoons fresh chives, finely chopped; 2 cloves garlic, minced; 1/2 teaspoon onion powder; 1/4 teaspoon freshly grated nutmeg; Salt and freshly ground black pepper to taste; 1/2 cup all-purpose flour; For the coating:; 1 cup all-purpose flour; 3 large eggs, beaten with 2 tablespoons water; 2 cups panko breadcrumbs; 1 teaspoon paprika; 1/2 teaspoon dried herbs (thyme, rosemary, or herbes de Provence); Oil for frying (vegetable or canola); For the dipping sauce (optional):; 1/2 cup sour cream; 2 tablespoons fresh herbs (chives, dill, or parsley), chopped; 1 teaspoon lemon zest; 1 clove garlic, finely grated; Salt and pepper to taste

Creamy Potato Puffs feature light, airy pillows of velvety mashed potatoes enriched with melted cheese and delicate herbs, then coated in a golden, crispy exterior. Each bite delivers a delightful contrast between the crunchy shell and the luscious, cheese-studded interior that melts in your mouth. Flecks of chives and a hint of garlic provide savory depth, making these irresistible bites perfect as an elegant appetizer, crowd-pleasing party snack, or sophisticated side dish.

Prep Time

30 Minutes

Cook Time

25 Minutes

Total Time

1H30 Minutes

Chef

JUE

Ingredients

Custard Cream

For the potato mixture:

2 pounds russet potatoes, peeled and cut into chunks

4 tablespoons unsalted butter, melted

1/4 cup heavy cream, warmed

2 large eggs, beaten

1 cup sharp cheddar cheese, finely grated

1/2 cup Gruyère cheese, finely grated

3 tablespoons fresh chives, finely chopped

2 cloves garlic, minced

1/2 teaspoon onion powder

1/4 teaspoon freshly grated nutmeg

Salt and freshly ground black pepper to taste

1/2 cup all-purpose flour

For the coating:

1 cup all-purpose flour

3 large eggs, beaten with 2 tablespoons water

2 cups panko breadcrumbs

1 teaspoon paprika

1/2 teaspoon dried herbs (thyme, rosemary, or herbes de Provence)

Oil for frying (vegetable or canola)

For the dipping sauce (optional):

1/2 cup sour cream

2 tablespoons fresh herbs (chives, dill, or parsley), chopped

1 teaspoon lemon zest

1 clove garlic, finely grated

Salt and pepper to taste

Instructions

Place peeled and chunked potatoes in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat to medium and simmer until fork-tender, about 15-20 minutes.

Drain potatoes thoroughly and return to the hot pot. Allow them to dry out for 1-2 minutes over low heat, stirring occasionally to prevent sticking.

Transfer potatoes to a large bowl and mash until smooth, or pass through a potato ricer for the silkiest texture.

Stir in the melted butter and warm cream, mixing until incorporated. Allow the mixture to cool for 5 minutes.

Add beaten eggs to the potato mixture and stir quickly to incorporate. Then fold in both cheeses, chives, garlic, onion powder, nutmeg, salt, and pepper.

Sprinkle the 1/2 cup flour over the mixture and fold in gently until just combined. Be careful not to overmix.

Cover the mixture and refrigerate for at least 30 minutes or up to overnight. This helps the mixture firm up for easier shaping.

When ready to form the puffs, set up a breading station: place the flour in one shallow dish, beaten eggs with water in a second dish, and combine panko breadcrumbs with paprika and dried herbs in a third dish.

Using a tablespoon or small ice cream scoop, portion the chilled potato mixture into balls about 1.5 inches in diameter. Roll between your palms to smooth.

Dredge each ball first in flour, shaking off excess, then dip in egg wash, and finally coat thoroughly with seasoned panko breadcrumbs. Place on a parchment-lined baking sheet.

Heat oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Use enough oil to submerge the puffs.

Fry the potato puffs in batches, being careful not to overcrowd the pot, until golden brown and crispy, about 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain.

Alternatively, for a lighter version, arrange the breaded puffs on a parchment-lined baking sheet. Spray or drizzle with oil and bake in a preheated 400°F (200°C) oven for 20-25 minutes, turning halfway through, until golden and crispy.

For the optional dipping sauce, combine all sauce ingredients in a small bowl and mix well. Refrigerate for at least 15 minutes to allow flavors to meld.

Serve the potato puffs hot, garnished with additional fresh herbs if desired, alongside the dipping sauce.

Creamy Potato Puffs

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Creamy Potato Puffs

Creamy Potato Puffs

Ingredients

Instructions