Ingredients:
- 2 cups (approximately 500g) russet potatoes, peeled and diced
- ½ cup (120ml) whole milk
- 4 tablespoons (56g) unsalted butter
- 1 teaspoon (5g) salt
- ½ teaspoon (2.5g) black pepper
- 1 cup (100g) shredded cheddar cheese (or cheese of choice)
- 1 cup (120g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (100g) breadcrumbs (can use panko for extra crispiness)
- 2 tablespoons (30g) chopped fresh chives or green onions (optional)
- ½ teaspoon (2.5g) garlic powder (optional)
Instructions:
- Place the diced potatoes in a large pot, cover with water, and add a pinch of salt. Boil until tender, about 15 minutes; drain.
- Return cooked potatoes to the pot or a mixing bowl. Add butter, milk, salt, and pepper, then mash until smooth. Fold in shredded cheese and optional add-ins.
- Let the potato mixture cool completely. Refrigerate for at least 30 minutes to firm up.
- Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Using your hands, scoop portions of the potato mixture and form small balls or patties.
- Roll each puff in flour, then dip in egg, and finally coat with breadcrumbs.
- Heat oil in a frying pan or deep fryer to 350°F (175°C). Fry puffs in batches until golden brown, about 3-4 minutes each. Drain on paper towels.
- Arrange on a serving platter and enjoy warm!