Reviewed: Oct. 9, 2009

These are the best way to use leftover mashed potatoes! The whole family loves them, and guests are always impressed. Using a small cookie scoop, such as the ones from Pampered Chef, makes for a neater presentation. They also reheat well in the oven, just like baking store-bought tater-tots. Yum. Thank you for this simple and delicious recipe.

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mmmomof4

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Reviewed: Mar. 11, 2009

These were good, just not exactly 5 stars worth due to taste.

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Maya

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Jan. 7, 2009

I used garlic-seasoned left over mashed potatoes which were very flavorful. After I added the flour (half the recommended amt), eggs, and baking powder, the potatoes lost a lot of the flavor though. I even added mozzerella cheese, but it was still on the bland side. I recommend adding quite a bit more seasonings than you normally would. Deep frying also made them heavier (greasier) than they needed to be. Next time I'll try pan frying them like others suggested.

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AngelaLG

Home Town: Peoria, Illinois, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 31, 2008

I usually don't like mashed potatoes, but made this way with the leftovers is very tasty. Everyone in my house loved them.

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DEBI651

Cooking Level: Expert

Living In: Lancaster, New York, USA

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Reviewed: Dec. 30, 2008

These were pretty good. Definitely add the cheese and maybe scallions for flavor. I also added black pepper, increased the salt and served with sour cream. They actually tasted better the next day, as most dishes do.

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Christy Tucci

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Reviewed: Dec. 24, 2008

These are good but I added my touch to them, fold in some whole kernal corn,frozen or canned drained.They make great little potato,corn fritters for any occassion.

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Nana

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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Reviewed: Sep. 12, 2008

The batter did not form into a ball and was slightly runny. The flavor, however, was delicious.

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GoodCook

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2008

I had a recipe similar to this in my recipe box, but didn't have the measurements. This is so good, I am making them for the first time right now, couldn't wait to try them. Delicious! I did add some minced onion, but that was the only change. Thank you for a very simple, great recipe.

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susanns

Home Town: Paducah, Kentucky, USA

Living In: Cadiz, Kentucky, USA

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Reviewed: 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.

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L. Rakic

Cooking Level: Intermediate

Home Town: Rochester, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 3, 2007

I found these tasted too floury, but other than that were an interesting alternative to our usual potato side dishes. I think next time I'll use less flour, add some corn, green chiles, and cheese, and perhaps pan fry rather than deep fry to cut down on the fat.

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Amanda Leonard

Cooking Level: Intermediate

Home Town: Bath, Maine, USA

Living In: Pembroke, New Hampshire, USA

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Reviewed: Aug. 17, 2006

I liked the flavor, but the potato mixture was so runny. It cooked up really unattractive, so nobody would even try them. I may tweak the recipe and try again.

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CYNDI9

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Reviewed: Aug. 12, 2006

These turned out good and the grandkids loved them. Nice to have something a little different.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Aug. 4, 2006

I first had these out so I was happy to see this recipe posted here. Also, thank you to previous reviewers for their helpful hints. I thought that these were great. I have never met a potato that I didn't like yet. Carbaholic here. Anything wrong with this recipe was my fault though, as I am not much of a fryer. Thanks for the post.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Mar. 28, 2006

I've made these twice... The first time, I did a double-batch but only used one egg. I have to agree, you do really taste the flour when you use the full amount called for. The second time, I only used about half the flour and it was MUCH better. I added pepper and seasoning salt both times, a Mexican cheese blend the first time and cheddar the second, and I added some imitation bacon bits in the second batch. I deep-fried the first batch up as instructed, but the second time I just made potato pancakes and pan-fried them. Yum! Good with butter (and the deep-fried ones were great with syrup!). Next time, maybe I'll add some onions or maybe different cheese... Thanks, Patti, these were fun!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Feb. 19, 2006

Even though I added a lot of seasonings, I'm still rating this a five based on creativity. I used my favorite brand of instant mashed potatoes and quadrupled the recipe because both of my daughters boyfriends were here (and you know how they can eat). I only used two eggs and didn't measure the flour; just put in what looked about right. I added bacon and parm to the mix and yes, the "dough" was sticky, however, I floured my hands very well to help with the rolling. My buddy Josie tried this recipe and found the potatoes to be too greasy, but I think, honey bun that maybe your oil wasn't hot enough. I always use a candy thermometer to make sure the temp is at 350 degrees. Patti, I certainly made a lot of these babies and I'm happy to say, that most were devoured!! I can see myself making these as an appetizer using cheddar and jalapeno peppers. YUMMO and thanks so much!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 12, 2006

WOW! They were so good. I had 4 of them. I added cheese onions and bacon. I added a little sour cream on one. I prefer it without the sour cream. Next time I will add more onions.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Nov. 22, 2005

Yum! What a great treat when a deep-fried snack is craved. I love adding cheese, bacon and onions as the author suggested.

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Annette P.

Cooking Level: Expert

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Reviewed: Jan. 13, 2005

I finally found the recipe i was looking for. My dad would make these for us when we were kids. although my dad had put in seasoning to improve the flavour.

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IWLOVE

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Reviewed: 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!

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DonnaL

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Reviewed: Jul. 27, 2004

I like to try recipes as they are written. This recipe brought back memories of what my mom use to make called, dofinkles , which kind of tastes like a potato donut hole. ( Back then they were somewhat bland, and we would dip them in pancake syrup or sour cream or sprinkled powdered sugar.) Today my two children and I made the potato puffs and they tasted as bland as they did 30 some years ago. I got such a good laugh, because I knew what to do, get out the pancake syrup, sour cream and powdered sugar and let the children decide on their own topping. We had alot of fun this rainy day, and the children enjoyed these as snacks. Family rating, 5 for fun, 4 for toppings 3 for potato puffs. Nice Memory. Thank You

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BENTLEYREVIEW

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Mom's Potato Puffs

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