These poppable hors d’oeuvres are like a fancier version of tater tots. Made with creamy mashed potatoes (you can use leftover mashed potatoes) and fried until crisp and golden on the outside, these melt-in-your-mouth Potato Puffs will be the hit of any party. Kids will love dunking them in ketchup, adults will love eating them drizzled with truffle oil and sprinkled with rosemary. (They also happen to pair perfectly with Prosecco.) Serve Potato Puffs piping hot, straight out of the fryer, because they will deflate a bit after sitting out for awhile. And be sure to make plenty of puffs to go around because they tend to go fast!
Truffle and Rosemary 10 Minutes Makes Enough for 18 Puffs Toss together fried Potato Puffs and 2 tsp. truffle oilin a large bowl. Transfer to a serving platter. Sprinkle with 1/2 tsp. finely chopped fresh rosemary and 1/4 tsp. flaky sea salt.
Parmesan and Black Pepper 10 Minutes Makes Enough for 18 Puffs Toss together fried Potato Puffs and 2 tsp. meltedbutter. Transfer to a serving platter. Sprinkle with 1 Tbsp. finely shredded Parmigiano-Reggiano cheeseand 1/4 tsp. black pepper.
Cream Cheese and Caviar 10 Minutes Makes Enough for 18 Puffs Top each fried Potato Puff with 1⁄4 tsp. each softened cream cheese and caviar.
Smoked Salmon and Chives 10 Minutes Makes Enough for 18 Puffs Evenly top fried Potato Puffs with 1 1/2 oz. thinly sliced smoked salmon pieces. Sprinkle with 1 1/2 tsp. chopped fresh chives.