Best 4 Potato Pillows Recipes

POTATO PILLOWS

Steps:

• 1. Cut potatoes into large pieces.
• 2. Heat 2 inches water to boiling in a pot. Add potatoes.
• 3. Cover and heat to boiling; reduce heat. Cook pieces for 20-25 minutes, or until tender; drain. Shake pan gently over low heat to dry potatoes.
• 4. Heat oven to 425 degrees. Grease or spray a cookie sheet.
• 5. Mash the potatoes until no lumps remain. Beat in milk in small amounts (the amount needed to make potatoes smooth and fluffy depends on the type of potatoes you use).
• 6. Add ½ cup butter or margarine, salt and pepper. Beat vigorously until potatoes are light and fluffy.
• 7. Add eggs and beat until blended.
• 8. Drop potato mixture by spoonfuls onto cookie sheet.
• 9. Brush with melted butter.
• 10. Bake 15 minutes or until light brown.

POTATO PILLOWS (TIKTOK VERSION)

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.

SILKY POTATO PILLOWS #SP5

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!

IDAHO POTATO PILLOWS

Steps:

• 1. Boil potatoes with the salt, in the peel, until thoroughly cooked. Peel when still warm. Grate through a fine grater. Place in a large bowl.
• 2. Make a hole (or well) in the center and drop in the eggs. With your fingers, work eggs into potatoes, only slightly.
• 3. Drizzle with the butter. Sprinkle with all of the flour and pepper. Now quickly work into a medium soft dough. Do not overwork.
• 4. 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.
• 5. Heat frying oil to 350°. Place triangles into oil and constantly spoon hot oil over them. Brown and turn to brown other side. (Note: If pillows do not puff fully, the oil is either too hot or not hot enough.) Place in one layer only onto a paper towel lined plate and sprinkle with extra salt. Serve at once with the following sauces: pineapple chutney sauce, guacamole, or tomato and cilantro salsa.