Crispy Parmesan Potato Puffs

adopt a greyhound's Note:

From How Sweet Eats- author said to use as an appetizer but I served as a side dish.

• Total Time: 1 hrs 7 mins
• Prep Time: 30 mins
• Cook Time: 37 mins

Ingredients:

Serves: 8

Yield: 24.0 balls

• 2 lbs russet potatoes, peeled and cut into chunks
• 2 tablespoons milk
• 3 tablespoons unsalted butter
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup freshly grated parmesan cheese
• 2 tablespoons minced green onions
• 2 eggs, lightly beaten
• 3 -4 cups seasoned panko

Directions:

1. Add potatoes to a large pot of boiling water and cook until fork tender, about 20 minutes. Drain and add back to the pot, then mash with salt, pepper, butter and milk. Stir in parmesan and onions, then place the mixture in the fridge to cool for 15-20 minutes.
2. Preheat the oven to 400 degrees.
3. Remove potatoes from fridge and roll into 1-inch balls. Dip in beaten egg, then cover in bread crumbs. Place on a baking sheet 1-2 inches apart, and hit each with a quick spritz of olive oil or cooking spray. Bake for 12-15 minutes, or until outside is crispy.

Reviews

[Chef #1350389]

Excellent and easy. I used unpeeled red potatoes adding chopped red pepper in addition to as written. 375 degrees 25 minutes. Next time I will add bacon bits and serve with seasoned sour cream. Reheated is even better if possible!