Potato Puffballs

By orchidgal

Crispy on the outside, these potato puffs are creamy and tasty on the inside.

Ingredients

• 2 medium Yukon Gold potatoes
• Kosher salt
• 2 tablespoons butter
• 4 garlic cloves, grated or minced
• 2 tablespoons onion (or 1/2 shallot), grated
• 1/2 cup grated sharp cheddar cheese
• 1 teaspoon fresh rosemary, chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh thyme
• 1 teaspoon baking powder
• 1/4 cup flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon sour cream
• 2 slices cooked bacon, minced
• 1 egg
• 1/2 cup bread crumbs, for dredging

Preparation

Step 1

Peel and cube the potatoes before adding to some water and sprinkling with some kosher salt. Cook the potatoes in the microwave for about eight minutes, until fork tender.

Add the butter and mash until fairly smooth. Place the potatoes in the refrigerator to cool.

Meanwhile, grate the garlic, onion or shallot and cheese. Mix together with the minced herbs, flour, salt, pepper, baking powder, bacon, sour cream and egg and set aside.

Once the potatoes are cooled, mix in the other ingredients and put everything back into the refrigerator for another couple of hours.

Use a one-inch cookie scoop to measure out the right amount of potato mixture and then either gently roll into a ball or flatten the ball into a patty. The puff balls or patties are then dredged in bread crumbs. Put the puff balls or patties back into the refrigerator to firm up before frying.

The patties can be fried, a few at a time, in hot oil in a skillet before draining on a rack. The puff balls can be deep fried in oil that has been heated to 350 degrees in a pot or deep fryer. Fry a few at a time until they are a golden brown. Drain on a rack after cooking.

The finished potato patties or puff balls can be held in a warm oven until dinner time.

Serve with a dollop of sour cream and a sprinkling of chives, if desired.
Makes about 40 puff balls or patties.