Garlicky Potato Puffs
Crispy, golden, and irresistibly flavorful, these Garlicky Potato Puffs are the perfect snack or appetizer to elevate any occasion. Made from creamy russet potatoes infused with the rich aroma of sautéed garlic and Parmesan cheese, these bite-sized delights are fried to perfection for a crunchy exterior and soft, fluffy center. The addition of fresh parsley adds a burst of color and freshness, while the light seasoning of salt and black pepper lets the simple, comforting flavors shine. Easy to prepare yet impressive to serve, these potato puffs are an absolute crowd-pleaser. Whether you're hosting a party or indulging in a cozy treat, these garlicky morsels are best enjoyed fresh and warm, garnished with extra Parmesan for the ultimate finishing touch.
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Recipe Information
Ingredients
- 3 large russet potatoes
- 3 tablespoons unsalted butter
- 4 large garlic cloves
- 0.5 cup all-purpose flour
- 0.5 cup shredded Parmesan cheese
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 cups vegetable oil
Instructions
Peel and dice the russet potatoes into medium-sized chunks. Place them into a pot of salted water and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15 minutes, then drain thoroughly.
While the potatoes are boiling, mince the garlic cloves finely and sauté them in 1 tablespoon of unsalted butter over low heat until fragrant but not browned, approximately 1-2 minutes. Set aside.
Mash the drained potatoes in a large bowl until completely smooth. Incorporate the remaining 2 tablespoons of butter, sautéed garlic, shredded Parmesan cheese, and the salt and black pepper. Mix well to combine.
Sprinkle the all-purpose flour over the potato mixture and mix until evenly distributed. Add the eggs one at a time, stirring well to combine after each addition, until the mixture forms a thick but pipeable batter.
Finely chop the fresh parsley and fold it into the potato mixture for added flavor and color.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Ensure the oil is deep enough to submerge the potato puffs fully.
Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe 1-inch mounds of the mixture directly into the hot oil, using scissors to cut the batter as you go. Be careful not to overcrowd the pan.
Fry the potato puffs in batches, turning occasionally, until golden brown and crispy on all sides, about 3-4 minutes per batch. Use a slotted spoon to transfer the cooked puffs to a plate lined with paper towels to drain excess oil.
Serve the Garlicky Potato Puffs warm, garnished with additional parsley and shredded Parmesan if desired. Enjoy!
Nutrition Facts
Calories |
5328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 476.3 g | 611% | |
| Saturated Fat | 92.0 g | 460% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 3323 mg | 144% | |
| Total Carbohydrate | 253.4 g | 92% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 11.0 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 704 mg | 54% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5426 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
