Melted Mayhem with Dereck Mason: Potato Puffs
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Let’s talk about our famous potato puffs (deep fried cheddar cheese gnocchi, coated in a garlic parmesan dusting). We created a gnocchi recipe that worked well for frying, and suited our menu. Originally this was our main starch style side dish that would accompany one of our grilled cheese sandwiches. Usually served with our smoked garlic mayo or marinara sauce. We decided to put these potato puffs on our menu the first year of business instead of french fries, to see how the public would receive a new style of street food. They were a hit! We would sell out everyday of these garlic parmesan dusted delights, and began using them in what normal people would use fries for, like our pulled pork potato puff poutine. We then created a loaded baked potato style side dish with them, and the demand kept rising. Still to this day, we get many reviews and memories of how people miss our potato puffs.
Author
Potato Puffs
Print RecipeIngredients
- 1 1/2 cups mashed potatoes (slightly chilled)
- 1 1/2 cups all purpose flour
- 1 egg
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1/2 cup shredded cheddar cheese
- 1/2 cup all purpose flour (for dusting)
- 1 tsp salt (for seasoning)
- 1 tsp pepper (for seasoning)
- 1 tsp garlic powder (for seasoning)
- 1 tsp parmesan cheese (for seasoning)
- Loaded potato puffs extras
- 1/2 cup cooked bacon crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
Instructions
Preheat your deep fryer to 350° (you can use a pot on the stove with oil and a candy thermometer) Next, in a large mixing bowl, combine mashed potatoes, flour, egg, olive oil, salt, pepper, garlic powder and cheddar cheese. 2. Knead dough in the bowl until well combined. (Note: if the dough is flaky and dry, add a splash of water. If the dough is too sticky, add a pinch of flour.) 3. On a clean surface (cutting board or counter top) lightly dust the surface with flour. Next, roll out the dough until you have about 1 inch thick logs. 4. Using a knife or bench scraper, cut the dough pieces into 1 inch by 1 inch pillow like shapes. 5. Once your oil is at 350°, add about 10 to 15 pieces of dough to the fryer, trying to not overload the basket or pot. Keep the potato puffs moving for the first 15 to 30 seconds to ensure they do not stick together. Fry for approximately 4 to 5 minutes depending on the size and thickness of your puffs. 6. While your potato puffs are cooking, combine salt, pepper, garlic powder, and parmesan cheese. 7. Once your potato puffs are finished cooking, immediately toss with the combined seasoning to ensure it sticks to them while warm. 8. Serve with garlic mayo, marinara, or your favourite dipping sauce. Another option is dressing them up like our loaded potato puffs. We topped our potato puffs with shredded cheddar cheese, crumbled cooked bacon, and a sour cream drizzle! Enjoy!
