Best 4 Pillow Potatoes Recipes

PILLOW POTATO BISCUITS

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.

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.

TIKTOK CREAMY CRISPY BUBBLE POTATOES

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.

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!