Serve with any kind of dipping sauce, like ketchup, an aioli or honey mustard. We’re fans of chives, miso, Cheddar, roasted garlic, bacon, brown butter, and so on. In a large bowl, mash the potatoes using a fork, garlic press, or. Once the potatoes have cooled to the touch, find the score you made with the knife, peel back the skin with your hands, and discard. Transfer the potatoes to the bowl of ice water. Next, fill a large bowl with cold ice water. We recommend adding flavorings to your original mashed potato base whatever works well with regular mashed potatoes will work well here. Boil the potatoes until fork tender, about 20 minutes. Relatively neutral-tasting, bubble potato pillows work well with a whole range of flavors. Remove and drain the pillows, then serve! Turn the heat up to high, and deep-fry them again for about 30 seconds, or until they turn a deeper golden brown. Heat up four cups of neutral cooking oil over medium heat.ĭeep-fry the pillows until lightly golden (about 5 minutes), then remove them from the pot. Separate the dough into two sections, and roll each of them into a log.Ĭut each log into evenly sized shapes, or “pillows,” and indent them with the back of a fork.
Knead the mashed potato mixture into a dough. Mash the potatoes with whatever utensil you prefer (fork, masher, garlic press, potato ricer, etc.). Transfer the potatoes to a bowl of iced water, then peel the skins with your hands. Wash two Russet potatoes, and make a shallow cut around their circumferences to make it easier to peel them later on.īoil the potatoes until a skewer goes through them with no resistance.
Follow the steps below to make Bubble Potato Pillows all on your own.
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