Potato Pillows

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This is my take on the viral potato pillows! And they’re as plump and soft as they look. Does a potato snack get any cuter? No, probs not. This is peak cuteness and I’m obsessed. There’s a reason they absolutely dominated TikTok.

What are potato pillows?

Also known as creamy crispy bubble potatoes, these little puffs of loveliness are essentially deep-fried mashed potato pieces with a soft and fluffy inside and golden crunchy outside. They have a gnocchi look about them but taste quite like a TaterTot. Basically, this is what you get would get if America and Italy got together had a little potato baby.

You can roll these up into mini balls and deep-fry if you’d prefer but I made mine into long sausages then cut into smaller pieces and pressed with a fork for that extra bit of fanciness. I found the mixture to be quite dry from microwaving the potatoes, but you can add in a little oil if needed to keep it together.

These are ideal as a starter for a fancy dinner or one to whip out for a seasonal buffet with a cheeky cheese fondue. I served mine with a red pepper sauce, sage leaves and salt and pepper as I made these over Christmas so wanted something a bit festive. But you can just enjoy them as a tasty snack dipped into your fave sauce. Good all year round baby!

This recipe was inspired by @ms_shi_mr_he and my version is written up below!


metric imperial
  • 5 medium white potatoes (russet potatoes will work)
  • 5 medium maris piper or russet potatoes
  • 3 gloves of garlic, crushed
  • 3 gloves of garlic, crushed
  • 3 tbsp cornstarch
  • 3 tbsp cornflour
  • 1 tbsp everyday seasoning or some paprika, garlic powder and celery salt
  • 1 tbsp everyday seasoning or some paprika, garlic powder and celery salt
  • Salt and pepper to season
  • Salt and pepper to season
  • 17fl oz vegetable oil, to deep fry
  • 500ml vegetable oil, to deep fry


  1. Pierce your potatoes with a fork then put them on a plate and place into the microwave on high for 20ish minutes. This can vary with each microwave. You can bake them in the oven instead or boil them if preferred. However you wanna make your mash!
  2. Once cooked, peel the spuds and pass them through a ricer or through a sieve and mix with the seasonings and garlic. You may still get lumps if you use a traditional masher.
  3. If you need a little extra moisture, add in a splash of oil or milk - just until you get a good enough texture.
  4. Then, roll into sausage shapes and cut into equal pieces.
  5. Use the back of a fork to make a nice pattern.
  6. Then, heat your oil to 180°C/350°F/Gas Mark 4 and fry off.
  7. Drain on to kitchen towel, season and serve. I served them with some red pepper dip and some crispy sage leaves. But I mean throw in a bit of fondue cheese and these would be perfect!