Potato Puffs {a.k.a. Homemade Baked Tater Tots}
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Potato Puffs {a.k.a. Homemade Baked Tater Tots}
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 ½ pounds baking potato about 2-3 large, peeled and quartered, Russet variety
- 2 tablespoons butter
- ¼ cup milk
- ½ cup Parmesan Cheese or sharp cheddar cheese, grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large egg
- 2 cups panko bread crumbs
Instructions
- Boil the potatoes for 12-13 minutes, until they are tender but not overcooked. Drain the potatoes and return them to the pot. Mash them with a potato masher until they are smooth. Over very low heat, add the butter and milk and mash until the potatoes are light and creamy, about 1-2 minutes. Remove the pot from the head and add the cheese, salt and pepper. Add additional salt and pepper to taste. You should have a smooth, soft mixture. If it seems a bit too stiff and not creamy enough, add an additional 1-2 tablespoons milk to adjust the consistency. Keep in mind, you’ll be rolling this mixture into balls so you don’t want it so soft it will fall apart while rolling.
- Let the mixture cool slightly. In a shallow bowl or pie plate, whisk the eggs until blended and season them lightly with salt and pepper. Place the panko on a large plate or pie dish.
- Lightly flour your hands and form a heaping 2 tablespoons of the mashed potato mixture into a ball and place on a lightly greased cookie sheet. Repeat this process until all of the potato mixture is rolled. You should have 22-28 potato puffs, depending on how big or small you rolled them.
- Dip a potato puff into the egg mixture, coating it lightly on all sides then dip it in the panko until it is coated. Place on the cookie sheet and repeat with remaining puffs. Cover the puffs loosely and refrigerate for at least 1 hour and up to 8 hours before baking.
- Preheat the oven to 400 degrees. Bake the potato puffs for about 15 minutes, until light golden brown and heated through.
Notes
- Make Ahead: the puffs need to be refrigerated for at least 1 hour before baking but they can be made up to 8 hours ahead of time.
Nutrition Information
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Serving
1 Puff
Calories
66kcal
(3%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
20mg
(7%)
Sodium
135mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 24potato puffs
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Serving | 1 Puff | |
| Calories | 66kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 135mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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