Garlic Potato Pops Recipe
Crispy on the outside with a creamy, garlicky center, these bite‑size potato pops are party-perfect. Serve hot with your favorite dipping sauce.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb russet potatoes peeled and cut into chunks
- 1.25 tsp kosher salt divided
- 2 tbsp unsalted butter room temperature
- 0.33 cup milk warmed
- 2 tsp minced garlic fresh or jarred
- 0.5 tsp black pepper freshly ground
- 0.5 tsp smoked paprika optional
- 3 tbsp cornstarch
- 1 cup shredded sharp cheddar cheese lightly packed
- 0.25 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 cup panko breadcrumbs for coating
- 16 fl oz vegetable oil for frying
Instructions
Preparation Steps
- Cover potatoes with cold water in a pot, add 1 tsp salt, and bring to a boil.
- Simmer until fork-tender, 12–15 minutes. Drain well and return to the warm pot to steam off moisture.
- Mash potatoes with butter, warm milk, and garlic until smooth and creamy.
- Stir in remaining salt, black pepper, smoked paprika, and cornstarch until fully absorbed.
- Fold in cheddar, Parmesan, and parsley. Let cool 10 minutes; chill 20 minutes if the mixture feels soft.
- Scoop heaping tablespoon portions and roll into 1-inch balls with lightly oiled hands.
- Roll each ball in panko, pressing gently so crumbs adhere on all sides.
- Heat oil in a deep skillet to 350°F. Fry pops in batches, turning as needed, until golden and crisp, 3–4 minutes.
- Drain on a rack or paper towels and season lightly with salt. Serve hot with your favorite dip.
Notes
Swap cheddar for pepper jack and add a pinch of cayenne for a spicy kick. Prefer to bake? Mist the coated pops with oil and bake at 425°F on a parchment-lined sheet until crisp, 14–18 minutes, flipping once. Leftovers reheat well in an air fryer at 375°F for 3–4 minutes.
This recipe is an original creation inspired by classic Garlic Potato Pops Recipe flavors. All ingredient ratios and instructions are independently developed.