3-Ingredient Mashed Potato Puff Pastry Appetizer

Key Ingredients

• Puff Pastry: I am loyal to Pepperidge Farm brand Puff Pastry. Any other brand you like will work just fine. You can find it in the freezer section near the frozen desserts.
• Instant Mashed Potatoes: Use any flavor or variety of instant mashed potatoes you like.
• French Fried Onions: These are a must have pantry staple. French's or Trader Joe's varieties are the favorites in our house. They are awesome on salads, to snack on, and in these salmon patties.

Puff Pastry Tips and Tricks

I love using frozen puff pastry dough. Here are a few tips for working with it

• Keep the uncooked puff pastry dough cold in order to get the best puff when you bake it.
• You can use just one piece from the package, just wrap the second one in plastic wrap before storing. The cardboard box it comes in isn't airtight.
• Rolling it out gives you more surface area to work with. If it's sticking, dust your surface lightly with flour.
• Keep a little container of water nearby. If the puffs won't stay together when you pinch then, adding a bit of water will act like glue to keep them close.

Flavor Variations

You can go in so many directions with this mashed potato puff recipe.  If you are looking to add a little something to them you could add any of the following:

• Scallions: Cut them up and add to the mashed potato mix before portioning. Then use some of the scallions as a garnish.
• Shredded cheese: Cheddar or a smoked mozzarella would be great options.
• Peas and curry powder: These additions will give you samosa vibes.
• Garlic Butter: melt and then brush on the top of the puff pastry before and after backing for an added garlicky kick!
• Sweet Potato Puffs: For a Thanksgiving twist, use canned yams like I do in this sweet potato casserole or leftover roasted sweet potatoes.

How to make mashed potato puffs

These could not be easier to make. Here are the simple directions with pictures to show you the method I use for closing the puff pastry up.

• Step 1: Thaw the puff pastry.
• Step 2: Make the instant mashed potatoes.
• Step 3: Mix in the french fried onions.
• Step 4: Cut each sheet of puff pastry into 12 squares
• Step 5: Plop the potato mix onto the puff pastry.
• Step 6: Bake and enjoy...that's it, so simple, I promise!

Using up leftover mashed potatoes

Since you will only use 2 cups of mashed potatoes for this puffs, here are some ideas for using up the leftovers:

• Make cheesy potato pancakes: Mix in an egg, some salt and pepper, a handful of shredded cheese and fry them up into little cheesy potato pancakes.
• Make pea and potato patties: Mix with an egg and some frozen or canned peas and fry them to golden brown.
• Make homemade tater tots: form the mashed potatoes in tot shapes, dip into an egg wash and roll in breadcrumbs or panko, then bake.

Serving Suggestions

These potato puffs make a great appetizer or side dish for any meal that you would serve mashed potatoes with.  They are just a little bit more fun!

• Make an appetizer party: Serve these little guys with lots of other appetizers in lieu of a main dish at your next party. Veggie chopped liver, homemade hummus, tiny tuna melts, corn salsa, spinach and artichoke dip and these would be the start of a great spread.
• For Hanukkah: These are the perfect side dish for brisket and kugel. Serve with honey roasted baby carrots and homemade Potato latkes and applesauce.
• As a side dish: Serve with a big minestrone soup or big greek salad for lunch...they are just a little bit more exciting than your regular old bread sticks.

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