Step One: Make the Mashed Potatoes

Directions:

1. Cook potatoes until fork-tender. (Instant Pot: Manual, 5–10 minutes, depending on the size)

2. Pour out most of the cooking water (but feel free to save it for soup or to use instead of plant milk).

3. Add a splash of plant milk and let it warm for a minute or two.

4. Use a hand-held electric mixer to whip the potatoes until smooth and slightly thick. Do not use a blender or food processor—they’ll turn gummy!

5. Add salt to taste, if desired.

6. Transfer to a container and refrigerate for a few hours or overnight.

Step Two: Turn Them into Puff Balls

Directions:

1. Preheat oven to 400ºF and line a baking tray with parchment paper. (Alternatively, preheat air fryer to 400ºF.)

2. Scoop out the cold mashed potatoes and shape into tight balls using a cookie scoop or damp hands.

3. Place on baking tray and, if using, lightly spray or brush with tamari or Bragg’s.

4. Sprinkle with Everything But the Bagel seasoning (highly recommended!).

5. Bake for 20 minutes or longer, depending on your oven and how crispy you like them. Let rest for 1 minute before transferring to a wire rack. Cool for 5 minutes and enjoy warm.

   • Air fryer option: 400ºF for about 20 minutes or until golden and crispy, shaking the basket occasionally for even browning.

   
   

Tips & Variations

• Add finely chopped fresh herbs like parsley or chives to the mashed potatoes before shaping.

• Use a mix of sweet potatoes and regular potatoes for a slightly sweet twist.