PILLOW POTATO BISCUITS
I developed this recipe one evening while making "ordinary" biscuits. I had half a cup of potato flakes left in the box and I just added them to the dough. The biscuits came out of the oven as light and airy as pillows!
Provided by Taste of Home
Time 40m
Yield 12-18 biscuits, depending on thickness and size.
Number Of Ingredients 7
Steps:
- In a bowl, combine the potato flakes, sugar, butter and hot water. Add cold water and biscuit mix, stirring until well-blended. Add more cold water if necessary to form a soft dough. , Turn onto a lightly floured surface; knead 10 times. Roll dough to 1/2-in. to 3/4-in.-thickness; cut with 2-in. biscuit cutter. , Place on an ungreased baking sheet; brush with milk if desired. Bake at 450° for 13-14 minutes or until lightly browned.
Nutrition Facts :
POTATO PILLOWS (TIKTOK VERSION)
Potato pillows, also known as Bubble Potatoes, are soft pillowy mashed potatoes encased in a golden brown pillow-like outer shell. A perfectly creamy pillow center with a crunch!
Provided by Trisha Haas - Viral Recipes
Categories side dish
Number Of Ingredients 6
Steps:
- Wash Russet potatoes and make a shallow cut all the way around the center of the potato.
- Place potatoes into a saucepan filled with water, making sure the water covers the potatoes about 1".
- Heat sauce pan on medium high heat until potato is fork tender, about 40 minutes.
- When cooking is complete, drain hot water and place ice water into the saucepan. Let stand for five minutes. If the ice melts completely, add more ice.
- Drain cold water and gently peel off the potato skin and discard.
- Place potatoes into a mixing bowl and mash with a potato masher.
- Add flour and cornstarch and season with salt and pepper.
- Mix well and use your fingers to mix the dough and knead it
- Divide the dough into smaller pieces and roll out a large hot dog shape. Slice the hot dog shape into 1" rounds and then shape the rounds before frying. Repeat until all dough is cut and prepared.
- In a saucepan, heat vegetable oil over medium heat for five minutes.
- Working in batches, add potato pillows and heat for 3-4 minutes until golden brown. Drain excess grease on paper towels.
- Heat the same oil on high for 3 minutes and place the potatoes back in the oil for 1-2 minutes or until a deeper brown. Drain again on paper towels.
- Serve potatoes with dipping sauce.
Nutrition Facts : ServingSize 6 pillows
TIKTOK CREAMY CRISPY BUBBLE POTATOES
These creamy puffs of potato are simply delicious.
Provided by Emmy
Categories Appetizer
Time 1h10m
Number Of Ingredients 7
Steps:
- Wash the potato and use a knife to score the skin of the potato around the mid-section.
- Place the potato into a saucepan filled with water and bring to a boil. Reduce the heat to a simmer for ~45 minutes.
- When a toothpick easily pierces the center of the potato, drain and place in a bowl of very cold water. Slide the skin off.
- Cut the potato into a few pieces and press through a potato ricer (or use a potato masher) into a medium bowl.
- Add the rice flour, starch, salt and pepper. Mix well and use clean hands to form the potato into a dough.
- Shape the dough into a 1" wide snake and cut into 1 1/2" sections.
- Press the tines of a fork into each section of potato to create a ridged pattern.
- Heat the peanut oil to 325˚F/163˚C.
- Gently drop a few potato pieces into the hot oil and fry 3-5 minutes. They shouldn't be golden at this point, just firmed up. Drain on a rack lined with paper towels.
- Increase the oil temperature to 350˚F/177˚C and fry again for 30-60 seconds or until golden. Drain on a rack lined with paper towels. Sprinkle with salt and paprika. Serve hot with ketchup.
Nutrition Facts : Calories 213 kcal, Carbohydrate 48 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 490 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
SILKY POTATO PILLOWS #SP5
Official Contest Entry: Simply Potatoes 5Fix. One of my favorite restaurants served an appetizer of soft, potato filled dumplings that were so dreamy. When I thought of unique ways to use Simply Potatoes Traditional Mashed Potatoes, I immediately thought of that dish and came up with my own version.
Provided by BrooklynSalt
Categories Potato
Time 56m
Yield 24 pillows, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, combine the mashed potato and goat cheese.
- Fold the chives into the mashed potato and cheese mixture.
- Place a heaping teaspoon of the mashed potato mixture in the middle of a wonton wrapper, wet the edges of the wrapper lightly with water and fold one corner on to the other, creating a triangle, sealing the edges firmly with your fingers. Don't let any of the filling get on the edges as it will leak out during cooking. If this happens try less filling.
- When you've used up all the filling and/or wrappers, arrange the pillows on a parchment lined plate and refrigerate them for about 20 minutes.
- Heat the butter over medium heat in a large pan until it starts to foam slightly. Add the pillows in one layer (you can do this in batches so you don't crowd the pan) and cook a few minutes on each side until warmed through and soft.
- Serve right away nice and warm!
Nutrition Facts : Calories 241.9, Fat 12.2, SaturatedFat 7.4, Cholesterol 34.9, Sodium 376, Carbohydrate 27.9, Fiber 0.9, Protein 4.9
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- Boil potatoes with the salt, in the peel, until thoroughly cooked. Peel when still warm. Grate through a fine grater. Place on a counter.
- Make a hole in the center and drop in the eggs. With your finger, work eggs into potatoes, only slightly.
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- Divide dough into 4 parts. Generously dust counter with flour and with a rolling pin, roll dough out to a 1/8" thickness. With a dough cutter or pairing knife, cut into 3" triangles.
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