Potato Arugula Puff Recipe

Potato Arugula Puffs

Leftover mashed potatoes can still be thrilling if shaped in cakes. The addition of arugula’s peppery flavor adds quite an interesting note to this old favorite. A simple but rewarding recipe.

Yield: 12 to 14 puffs, depending on the size

Time: 30 minutes


  • 2 cups (650 g) mashed potatoes
  • 4 Tbps all purpose flour
  • 2 large eggs, lightly beaten
  • 1-2 cups (50 – 100 g) arugula, washed and tough stems removed
  • salt and freshly ground pepper
  • 1 Tbsp olive and more for frying
  • Parmesan cheese (optional)


Place arugula in a saucepan with a tablespoon of olive oil and cook it just until lightly wilted. Remove from heat and let it cool a bit. Squeeze as much liquid off the arugula and chop it roughly. Set aside until ready to use.

Whisk eggs lightly in a medium bowl. Add the flour, salt, and pepper. Add mashed potatoes and arugula. Stir just until combined. If the mixture seems too runny add more flour by the tablespoon.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil starts shimmering, add heaping tablespoons of potato mix to the skillet. Work in batches, do not overcrowd the skillet. Flatten puffs a bit with a spatula and space them so that they do not touch. Cook flipping once, until golden and crisp about 2-3 minutes per side. Add more oil between the batches and warm it up. Continue frying until all batter has been used up. Drain puffs on paper towels.

Serve with a sprinkle of Parmesan cheese.

Scroll to Top