Crispy Potato Puffs
Silky-smooth mashed potato piped into elegant swirls and baked until perfectly golden and crisp.
Equipment
Ingredients
Main Ingredients
large potato (peeled, cut into chunks)
1 piece
unsalted butter (room temperature)
28 g
salt
1 pinch
Instructions
Prepare potato
Peel the potato and cut it into evenly sized chunks for uniform cooking.
Boil potato chunks
Place potato chunks in a pot of salted water and boil until soft, about 15 minutes.
Drain and mash
Drain the cooked potato and mash it thoroughly.
Add butter and salt
Mix in the butter and a pinch of salt until well combined.
Strain for smoothness
Push the mashed potato through a fine mesh strainer for an ultra-smooth texture.
Pipe onto parchment
Transfer the mixture to a piping bag and pipe swirls onto parchment paper.
Bake until golden
Bake at 170°C for 30 minutes until golden and crisp, or air-fry for 10 minutes.
Original recipe
Storage
Best enjoyed fresh. Reheat to restore crispiness.
Notes
• For extra flavor, add garlic powder or herbs before piping.
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