Potato Puffs

Leftover mashed potatoes and one beaten egg. That’s the whole recipe. Mix them together, drop by teaspoons onto a greased baking sheet, and bake until the outsides puff up and turn golden brown while the insides stay soft and creamy.

The egg is what makes these puff. As it heats in the oven, the proteins expand and create steam that lifts the potato mounds into little golden domes. The outside sets into a light crust while the center stays smooth and pillowy, like a cross between a tater tot and a duchess potato.

Season the mixture well before baking. Mashed potatoes can be bland on their own, and the egg dilutes the seasoning further. Be generous with salt and pepper, and taste the raw mixture before scooping. If your mashed potatoes already have butter and cream mixed in, that richness carries through and makes even better puffs.

Kitchen Tips

• Use cold leftover mashed potatoes. Warm potatoes are too soft to hold their shape on the sheet
• Drop small, uniform teaspoons for even browning. Larger mounds take longer and may not puff properly
• A moderate oven around 375°F (190°C) works well. Too hot and the outside burns before the inside heats through
• These are best eaten right out of the oven while the crust is still crispy

Variations

• Stir in shredded cheddar cheese and chopped chives before scooping
• Add crumbled bacon to the potato mixture for a loaded potato puff
• Roll in panko bread crumbs before baking for an extra crunchy coating