Potato Puffs Recipe

Prep in: 10 mins
Cook in: 5 mins
Ready in: 15 mins
I’m Going To Show You How To Make Potato Puffs They’re A Perfect Appetizer.


  • Some Potatoes
  • Peppers
  • Salt
  • Granulated Garlic
  • Some Sour Cream
  • Cream Cheese
  • Egg
  • Milk



We can get started you’ll need some potatoes.I have been cooked until nice and soft and you want make sure they’re peeled some puff pastry that’s been thawed some garlic granulated garlic some sour cream a little tiny bit of cream cheese salt and pepper and you’ll need some egg wash which is just one egg beating with a little bit of milk and that’s it or water.I’m using water but you can use milk.you wanna do is get your oven preheated to 425 and the second thing.


We’ll do is take a baking sheet and just line it with some parchment paper so that that’s ready now let’s get going on making the potatoes and this is a great recipe to make with leftover mashed potatoes if,I had leftover mashed potatoes that’s what I would use so it’s wonderful for you know you put any kind of filling in it if, you wanted to you could put in some mashed up peas in the mashed potatoes you can put some herbs you can do whatever you wanted but I’m going to keep this relatively simple because I do like the buttery sort of puff pastry with a really creamy rich potato filling so to do that you want to make sure they’re nice and soft and you mash them up to your desired texture I’m going to take my sour cream which provides great tankiness which you know I love and I’m adding a little bit of cream cheese because while the sour cream provides tanyon is the cream cheese gives you a really nice rich taste and texture.


I’m going to put in some granulated garlic which I love again and it’s using granulated garlic because fresh garlic would be just way too strong and that’s I don’t I don’t particularly like that flavor so that’s why I’m using a and then season it really well with some salt and pepper and then just smash them all up until you a really nice smooth mixture my potatoes are done and they’re sitting aside and it just rolled out my puff pastry on a lightly floured surface just a little bit bigger than what it was originally because otherwise it’s a little bit too thick and too hard to work with so now.I’m going to cut this into nine squares as even as.I can manage and then just add a dollop of your mashed potato filling in the center of each one now this filling makes enough for two sheets of puff pastry.I’m only going to do one for today that way what’s going to happen is I’ve got friends coming around midweek and I’ve got some potato mixture done.


I’ve got some puff pastry in the freezer that I can just thaw in a matter of a couple of hours really assemble them pop them in the freezer that way all I have to do is put them in the oven when my friends come over and I’ve got one thing less to do so once you’ve got them all filled just try and find them a little bit makes it a little bit easy just one looks Gus looks like a skimped a bit and then just take your egg wash and run it around the edges or brush it all around the edges this kind of helps it stick and it’s almost like it acts like a glue between the Kart VM puff pastry like that on my baking sheet now all.I’m doing is closing these up take two corners pinch them together a little bit of egg wash here so that sticks one side pinch over there pinch over there do the same on this side and then just put put them on your baking sheet that easy just keep going around till they’re all done last one.I’m actually going to put them seam side down so that when they puff up they’re a little bit prettier it’s going to brush the tops with some more of my egg wash and then.

5I’m just going to pop these into the oven for about 15 to 20 minutes or until the puff pastry is a really beautiful golden brown color now show you what it looks like once they are done my potato pops baked for about 20 minutes and I’ve let them cool completely or let them cool for about 15 minutes because they were piping hot which is great but be careful serving.