Sunny Anderson makes Sunny's Garlic and Chive Potato Puffs, as seen on The Kitchen, Season 32.
Recipe courtesy of Sunny Anderson

Sunny's Garlic and Chive Potato Puffs

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  • Level: Intermediate
  • Total: 1 hr 20 min (includes chilling time)
  • Active: 50 min
  • Yield: 30 puffs
These puffs take a store-bought shortcut and turn it into golden, crisp-on-the-outside and fluffy inside potato puffs that are great for a crowd (and better still, the dough can be made a day in advance). Perfect fresh from the fryer or at room temperature, and served with or without a dipping sauce, these potato puffs are basically handheld mashed potatoes with a hint of smokiness from the paprika and a light cheesy note from the Parmesan.


Sour Cream Dipping Sauce:



Special equipment:
a deep-fry thermometer
  1. Make the dipping sauce. In a small bowl, combine the sour cream or Greek yogurt, chives, hot honey, garlic salt and lemon zest and juice. Mix well, then cover and chill for 30 minutes.
  2. Make the dough. In a large bowl, add the potatoes. Over the potatoes, evenly sprinkle the flour, cheese, chives, paprika, salt, garlic powder, onion powder and pepper. Using a potato masher or dough cutter, mix everything together.
  3. Fry. Add 2 to 3 inches of oil to a pot on medium-high heat and heat to 350 degrees F. Line a plate with paper towels.
  4. Make 1-inch balls from the potato dough. When the oil begins to swirl, work in batches and gently lower the balls into the oil. Fry until golden brown, 4 to 6 minutes. Transfer the potato puffs to the paper towels. Allow the oil to heat up again before adding more potato balls. Serve warm or at room temperature with the sour cream dipping sauce—or even pesto, ketchup or Japanese barbecue sauce.