Potato Puffs with Dip – Crispy and Creamy Potato Cookies
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr |
| Total Time | 2 hrs 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 5 potato (s), floury boiling (approx. 600 g)
- salt and pepper
- 20 g butter
- 1 egg (s)
- 0.5 teaspoon ½ paprika powder, noble sweet
- 0.5 teaspoon ½ onion powder
- 60 g flour and a little flour for shapin and for the board
- Oil for frying
For the dip:
- 200 g sour cream
- 70 g salad mayonnaise
- 0.25 teaspoon ¼ chilli flakes
- 2 tablespoon chives rolls
- salt and pepper
Print Recipe
Pin Recipe Instructions
- We start with the potatoes, which first have to be peeled and roughly diced. They are then boiled in lightly salted water until they are soft. Depending on the size of the cubes, this takes 15-20 minutes. Then the water is poured off and the potatoes are placed in a bowl, in which they should cool slightly for about 15 minutes.
- You can use this time to prepare the dip. It`s very easy and quick to do. You simply stir the sour cream with the salad mayonnaise, chilli flakes, salt, pepper and chives rolls.
- When the potatoes have cooled slightly (they should still be warm), they are roughly mashed with a potato masher and the remaining ingredients are added. These are pepper, salt, butter, egg, sweet paprika powder and onion powder. Then the mass is crushed very finely until it looks creamy. Finally, stir in the flour. With lightly floured hands, the potato dough can then be formed into small balls, which you then place on a floured board (the flour on the board is important because otherwise it will stick).
- When that is done, they can be fried golden-brown in a non-stick pan with enough oil. Please make sure that you do not set the heat too high, otherwise it will burn very quickly.
- When they are done, they should be placed briefly on some kitchen paper so that the excess fat can drain off. Then you can serve them with the dip and a fresh salad.
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