Ready for your new "go-to" appetizer recipe? Guys, these super simple mashed potato puffs are going to be it! Super similar to the puff pastry bourekas, but bite sized. So easy to make, quick to prep ahead of time, and there are only 3 ingredients!
Say what? That’s right, three ingredients. As a busy mom of three, I'm always trying to keep things simple in the kitchen. And it doesn't get any easier than this recipe. While this recipe may be considered “semi-homemade”, it's delicious, it's easy and my friends and family love it!
And if you think you have to save this leftover mashed potato recipe for the next time you have leftovers, think again. Whip up your favorite instant mashed potatoes like I do and enjoy this appetizer all year long. I promise you'll thank me!
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.
Step by Step Directions
These could not be easier to make. Here are the simple directions with pictures to show you the method I use for closing the puffs up.
- Thaw the puff pastry.
- Make the instant mashed potatoes.
- Mix in the french fried onions.
- Cut each sheet of puff pastry into 12 squares
- Plop the potato mix onto the puff pastry.
- Bake and enjoy...that’s it, so simple, I promise!
How to use 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.
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!
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 bowl of soup or big salad for lunch...they are just a little bit more exciting than your regular old bread sticks.
Storage Tips
Potato puffs freeze well, so you can make them ahead of time and just reheat as needed. Simply bake as directed, and then let cool before putting into an airtight container that's safe for the freezer.
To reheat, let defrost on the counter (about an hour) and then pop into the toaster oven or put on a baking sheet and bake for about 10 minutes at 350 degrees.
Simple Side Dishes You May also like
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📖 Recipe
Easy Mashed Potato Puffs (3-Ingredient)
Ingredients
- 1 pkg Puff Pastry 2 sheets
- 2 cups Instant Mashed Potatoes prepared
- ½ cup French Fried Onions
Instructions
- Thaw puff pastry according to the package directions. Line a baking sheet with parchment paper and preheat the oven to 400 degrees.
- Make the instant mashed potatoes according to package directions.
- In a mixing bowl, add 2 cups of the instant mashed potatoes and the french fried onions, stirring gently to combine.
- Ly out the puff pastry on your prepared baking sheet and roll out to a rectangle shape (or as close as you can get). Cut into 12 even pieces.
- Plop about 1 tablespoon potato mixture into the center of each of the squares you've cut and then form into a little package by bringing opposite corners together and pinching the seams to close. Repeat with all the squares, and then the second piece of puff pastry.
- Place the sealed potato puffs onto the parchment lined baking sheet and bake at 400 degrees until golden brown and puffy. About 20-25 minutes.
- Let cool and enjoy!
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