Crispy Potato Puffs



2 lbs baking potatoes, peeled and cut into 2 inch chunks

1 tablespoon salt, divided

1 large egg, lightly beaten

1 tablespoon butter

2 tablespoon whole milk

2 tablespoons grated parmesan cheese

½ cup all purpose flour

Vegetable oil for frying


Place potato chunks into a saucepan and cover with water.  Add half the salt to the water and bring to a boil.  Simmer over medium heat for 20 minutes or until potatoes are tender.


Drain the potatoes and return them back to the saucepan.  Cook for 1 minute over high heat to dry the potatoes out.

Mash the potatoes using a masher or a ricer.  Place in a bowl. Add egg, butter, milk, cheese and flour. Season with the rest of the salt. 


Spoon a couple of tablespoons into the palms of your hands (flour them if needed) and roll into balls,


In a large nonstick skillet, heat ½ inch of vegetable oil on medium high heat.  When oil starts to shimmer, fry potato balls 6-8 at a time until they are golden brown on all sides.  This will take 2-3 minutes per side. Repeat until all the potato balls are cooked.


Drain on paper towels and sprinkle with some salt. Reheat in the oven before using if needed.  


Serve with a side of sour cream or ranch dressing for dipping.

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