Ranch Potato Puffs
Courtesy of Alex
Ingredients:
- 3 Russet Potatoes
- 3 Tbs Cornstarch
- 2 Tbs NHHS Buttermilk Ranch Dip/Dressing
- 1 tsp Fresh Dill
- Neutral oil for frying
Directions:
Peel and cut potatoes into large chunks. Boil in salted water until soft all the way through, about 15 minutes.
Drain the potatoes and mash them thoroughly before adding cornstarch and Ranch Dip.
Heat a pot with neutral oil until it reaches 375 F.
Shape the potato mixture into small but compact balls, using 2 tsp of mixture each.
Once shaped, fry potato balls in the oil until golden brown on the outside.
Let cool on paper towel briefly to help remove excess oil.
Serve still hot, topped with fresh dill
Serves 4
Peel and cut potatoes into large chunks. Boil in salted water until soft all the way through, about 15 minutes.
Drain the potatoes and mash them thoroughly before adding cornstarch and Ranch Dip.
Heat a pot with neutral oil until it reaches 375 F.
Shape the potato mixture into small but compact balls, using 2 tsp of mixture each.
Once shaped, fry potato balls in the oil until golden brown on the outside.
Let cool on paper towel briefly to help remove excess oil.
Serve still hot, topped with fresh dill
Serves 4