Don’t be shy.
Yellowed newspaper and all. I don’t even get a newspaper. I don’t even read one. I live a sad, sorry life.
So, I’ve been hoarding this recipe for a few weeks waiting for the right day to hit it up, and apparently yesterday was it.
Because I was hungry.
Because it was raining? Because I was craving cloud-like puffed potatoes? Because I wanted something crunchy? Because I needed something to smother in Bone Suckin’ Sauce?
I’m going with all of the above.
I know it doesn’t really sound like something can be crispy and puffy at the same time… but guess what? It totally can. Crispy on the outside, soft and light on the inside. Yes yes and yes. And yes again. These are fabulously fantastic and make me want to only eat potatoes for the rest of my existence.
I’m cool with it.
Crispy Parmesan Potato Puffs
makes about 70 puffs
2 pounds russet potatoes, peeled and cut into chunks
2 tablespoons milk
3 tablespoons unsalted butter
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup freshly grated parmesan cheese
2 tablespoons minced green onions
2 eggs, lightly beaten
3-4 cups seasoned panko bread crumbs
Add potatoes to a large pot of boiling water and cook until fork tender, about 20 minutes. Drain and add back to the pot, then mash with salt, pepper, butter and milk. Stir in parmesan and onions, then place the mixture in the fridge to cool for 15-20 minutes.
Preheat the oven to 400 degrees.
Remove potatoes from fridge and roll into 1-inch balls. Dip in beaten egg, then cover in bread crumbs. Place on a baking sheet 1-2 inches apart, and hit each with a quick spritz of olive oil or cooking spray. Bake for 12-15 minutes, or until outside is crispy.
Note: I know this sounds like a fabulous idea for leftover mashed potatoes, but I can’t say for sure that the potatoes will hold up – it depends on the actual recipe you use and how much butter is added.
Are you thinking what I’m thinking?? SWEET POTATOES.