Description
Golden, airy, and irresistibly cheesy, these Parmesan Potato Puffs combine mashed potatoes, mozzarella, parmesan, and tapioca starch for a crisp-on-the-outside, soft-on-the-inside snack that melts in your mouth.
Ingredients
Scale
- 300g potatoes, peeled and boiled
- 60g shredded mozzarella cheese
- 70g tapioca starch
- 40g grated Parmesan cheese
Instructions
- Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper.
- Boil and mash the peeled potatoes until smooth.
- In a large bowl, mix mashed potatoes with shredded mozzarella, grated parmesan, and tapioca starch until a soft, slightly sticky dough forms.
- Shape the dough into small balls using a spoon or your hands.
- Place the potato balls on the baking tray, spacing them apart.
- Bake for 20–25 minutes until golden and slightly puffed.
- Allow to cool for 5 minutes, then serve warm with your favorite dipping sauce.
Notes
- Use starchy potatoes like Russet or Yukon Gold for the best texture.
- Don’t overwork the dough to keep puffs light and airy.
- For extra flavor, brush with melted butter and garlic before baking.
- Reheat leftovers in the oven for a few minutes to regain crispiness.
Nutrition
- Serving Size: 1 puff
- Calories: 95
- Sugar: 0g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg