Crispy Potato Pillows

Ingredients

• 4potatoes
• 2 Tbspsalt
• 2 tspcornstarch
• 2 Taprice flour
• 2 sosalt and pepper

Instructions

1. 1

   Boil the potatoes

   Bring water to a boil in a pot, add the potatoes and cook them for 30 minutes, until cooked through.

2. 2

   Mash until smooth

   Mince the cooked potatoes, using a potato ricer if you have one, to remove lumps.

3. 3

   Mix the dough

   Add the cornstarch, rice flour, salt and pepper to the minced potatoes. Mix well until they form a dough-like mixture.

4. 4

   Chill and shape

   Refrigerate the dough for 30 minutes. Divide it into four portions, roll each into a log, then cut the logs into small pillow shapes.

5. 5

   Fry until browned

   Fry the potato pillows over medium-high heat until they begin to brown on the outside.

What are potato pillows?

Potato pillows are small pieces of potato dough shaped into soft-edged parcels and fried until lightly browned. Their precise origin is not specified here, but they draw on the familiar idea of turning cooked potato into a dough that can be shaped and fried.

This version keeps the mixture simple, using cornstarch and rice flour to help bind the potato. Chilling the dough makes it firmer and more manageable to roll and cut.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 5g protein, 48g carbs, 1g fat.

Most of the carbohydrates come from the potatoes, with smaller contributions from the cornstarch and rice flour. The listed salt contributes sodium; frying oil is not quantified, so fat and calories cannot be estimated precisely from the recipe as written. Pair a portion with vegetables and a protein-rich side for a more balanced plate.

Choosing the potatoes

Potato texture: use potatoes that become tender when boiled, so they mince easily and blend into the dough. Cook them until there are no firm centres.

Even cooking: keep the potatoes similar in size where possible. If they vary, check the larger ones before draining or removing them.

Getting a smooth dough

Mincing: a potato ricer or mincer helps break up lumps without leaving large pieces in the mixture. Work the potatoes while they are cooked through and still easy to press.

Mixing: add the starches and seasonings evenly, then combine until the mixture holds together like dough. Avoid leaving pockets of dry flour.

Shaping the pillows

Chilling: give the dough the full 30 minutes in the fridge so it firms up before shaping. This makes the logs easier to handle.

Cutting: divide the dough into four portions, roll each into a log and cut into small pieces. Keep the pieces roughly similar in size so they brown at a similar rate.

Frying and doneness

Heat: use medium-high heat as directed, and fry the pillows until their outsides begin to brown. The recipe does not specify a frying time, so use their colour as your cue.

Texture: handle the pillows gently as they fry, since the centres are soft. If they colour very quickly, lower the heat so the outside does not brown before the pieces are heated through.

Serving the pillows

Serve them soon after frying, while the outsides are at their crispest. They work as a snack or as a side alongside vegetables and a source of protein.

A dipping sauce can be served alongside, but it is not part of the listed recipe. Keep any additions separate if you want to follow the original ingredient list closely.

Recipe notes & tips

• Use a potato ricer or mincer to make the dough smoother.
• Let the dough chill for the full 30 minutes before shaping.
• Roll the dough into four logs before cutting it into pillows.
• Cut the pieces to a similar size for more even browning.
• Watch the colour closely because the recipe gives no frying time.

Variations

• Herb finish: add chopped herbs to the dough for a fresh, savoury note.
• Garlic flavour: mix a little garlic into the dough before shaping.
• Spiced version: season the dough with a pinch of paprika or another spice.
• Dipping sauce: serve with a sauce on the side for dipping.
• Small bites: cut the logs into smaller pieces for snack-sized pillows.

Common mistakes to avoid

• Lumpy potato: mince the potatoes thoroughly before adding the flour and starch.
• Warm, soft dough: chill it for 30 minutes before rolling and cutting.
• Uneven pieces: cut the logs into similarly sized pillows so they brown more evenly.
• Heat too high: reduce the heat if the outsides brown too quickly.
• Crowded frying: fry in batches if needed so the pillows can brown rather than press together.

How to store

Refrigerate leftover pillows in a sealed container and use within 3 days. Reheat in a frying pan until warmed through and crisped on the outside; the texture may be softer than when freshly made.

Frequently asked questions