Potato Poofs

• 3 cup cooked russet potatoes, skins removed
• 1 tsp salt
• 1/2 cup whole milk
• 1/2 cup buttermilk
• 4 tbsp butter, melted
• 2 large eggs
• 1/4 tsp paprika
• 1/2 tsp onion powder
• 1/4 tsp ground black pepper
• 1/2 cup plus two tablespoons all purpose flour
• 2 dash sriracha hot sauce
• 1 quart vegetable oil

1. Cook your potatoes how you wish.
2. I baked mine in a 400F.
3. oven for 1 hour.
4. You may boil them or microwave until tender.
5. Don't forget to remove skins.
6. In a large bowl mash or put your potatoes through a ricer.
7. I used a ricer as it gives a smoother texture to potatoes.
8. Add your milks, butter, eggs , seasonings, sriracha and flour to bowl.
9. Mix together to form a light batter consistency.
10. Chill batter for 15 minutes before frying.
11. In a deep fryer or large pot, add the oil.
12. In a pot, you do not want oil to go past halfway in the cooking pot.
13. Add your oil accordingly.
14. Bring oil temperature to 350F.
15. Drop potato mixture in by tablespoons.
16. You may need to turn these once a golden brown color on each side.
17. This will take about 1-2 minutes per side.
18. Drain finished poofs on paper toweling as you finish the entire batch.
19. Serve immediately and keeping leftovers is not suggested.
20. Recipe by taylor68too.

potatoes, salt, milk, buttermilk, butter, eggs, paprika, onion, ground black pepper, flour, hot sauce, vegetable oil

Taken from cookpad.com/us/recipes/355675-potato-poofs (may not work)