Mom's Potato Puffs Recipe -
Mom's Potato Puffs Recipe
  • READY IN 15 mins

Mom's Potato Puffs

Recipe by  

"My mother would always cook extra mashed potatoes so us kids could have these delicious puffs the next day. Over the years I have experimented with her basic recipe and sometimes will add grated cheddar cheese, chopped green onions and bacon bits to the mixture. I have also added corn niblets for a really different tasting puff."

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Ingredients Edit and Save

Original recipe makes 6 Servings Change Servings
  • PREP

    10 mins
  • COOK

    5 mins

    15 mins


  1. In a medium bowl, stir together the flour, baking powder, and salt. Mix in the mashed potatoes and egg until well blended.
  2. Heat oil in a deep-fryer or heavy deep skillet to 365 degrees F (180 degrees C). Carefully drop the potato mixture by spoonfuls into the hot oil, and fry until golden brown, about 5 minutes. Remove from oil to drain on paper towels.
Kitchen-Friendly View


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Aug 19, 2004

My mother always made thick potato pancakes with leftover mashed potatoes. I still make them--the family loves them! Almost the same proportions of flour and egg, but also add a little milk for softer "dough", chopped onion and parsley, and pan-fry rather than deep fry. Have to try adding corn--sounds like a great variation!

Most Helpful Critical Review
Feb 12, 2004

These were good but we thought the flour taste was a bit overwhelming. I think next time I would cut the flour back to about 1/3 cup. Also, I cut the salt amt. in half and should have added the entire amt. - they were a little bland. I added a little bit of shredded cheddar cheese, which was a nice addition. I will make these again but will tweak the recipe a little.

Dec 29, 2003

This is such a great idea for leftover potatoes. I don't have any kids...but I do watch over younger siblings and a niece...they love this stuff. I made it just because they were really hungry and I didn't have anything for them to eat. Now they ask my mom to make it for them. Thanks.

Dec 16, 2003

I didn't care for these very much, but I'm giving them 4 stars because my son ate most of them. I used instant mashed potatoes and added about 1/2 a cup of shredded cheddar cheese like other reviewers. This made my mixture very sticky and hard to work with, which may have been why the batter tasted so strongly of oil. It soaked up quite a bit and we couldn't taste much of the potatoes. I also added some garlic powder, onion powder, salt and pepper...but couldn't taste it. Glad I gave this a try, but won't make again.

Jan 27, 2008

My husband and I devoured these. I added twice the salt (1 tsp), black pepper to taste, and about a tabplespoon of minced onion. I pan fried them in a 1/4 inch of oil. Pan frying is a little more work because I have to keep rotating the puffs to brown them, but I don't have as much oil to clean up. We used Chili Sauce as a dip. These puffs could easily be made into potato pancakes. Yum.

Oct 09, 2003

These were excellent! What a unique use of left over mashed potatoes. I added some grated cheddar cheese for added substance. Great for kids! Thanks.

Jan 18, 2011

This is so good (my wife wanted them again). I also added cheese, onion, bacon,and garlic as others have suggested. My potatoes were a bit dry, so I also added another egg. Having no children to worry about I added Worcestershire sauce, mustard and a dash of red pepper flakes. Fried in a bit of oil, these came out crispy and tasty, no need for a dip.

Oct 09, 2003

I did not like these, but they were so easy to make and my kids loved them! I'll probably be making them again soon.


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  • Calories
  • 200 kcal
  • 10%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 297 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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