Buffalo Blue Cheese Potato Pops Recipe

Buffalo Blue Cheese Potato Pops

Rated 5.0 stars by 1 users

Servings

Makes 8

Prep Time

25 minutes

Cook Time

30 minutes

Cheesy potato recipes don't get much better than this. Crispy potato pops, absolutely packed with blue cheese and our award-winning Buffalo Hot Sauce. What more could you want?

Author:

Kat Williamson

Image of Buffalo Blue Cheese Potato Pops

Ingredients

300g potatoes
4-6 tbsp plain flour, plus extra for dredging
75g blue cheese
Salt and pepper (to season)
Parsley, chopped
Buffalo Hot Sauce
Ranch Mayo (to dip)

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Directions

Start by bringing a pot of water to the boil and adding the chopped potatoes. Allow them to return to a simmer and cook for 20-25 minutes until they fall apart when pierced. Drain well and place in a bowl.
Mash the potatoes until smooth, then season the mixture with salt and pepper, and mix in the flour gradually.
Stir until well combined, achieving a dough texture. Portion the dough into 8 pieces and flatten into a disk shape.
Dollop our Buffalo Hot Sauce into the centre of each piece, alongside a piece of blue cheese. Fold the dough around it and roll into a ball.
Dredge in flour, then deep fry until golden & crisp, about 3-5 minutes.
Once crispy and golden brown, transfer the potato pops to a bowl and drizzle more Buffalo Hot Sauce over them, alongside a sprinkle of chopped parsley.
Serve with our Ranch Mayo for dipping.

Recipe Video

@sauceshop
BUFFALO BLUE CHEESE POTATO POPS 🧀 🔥 Cheesy potato recipes don't get much better than this. Crispy potato pops, absolutely packed with blue cheese and our award-winning Buffalo Hot Sauce. What more could you want? FULL RECIPE 👇 1. Bring a pot of water to the boil and add chopped potatoes. Cook for 20-25 minutes until they fall apart when pierced. Drain well and place in a bowl. 2. Mash potatoes until smooth, then season the mixture with salt and pepper, and mix in the flour. 3. Stir until well combined, achieving a dough texture. Portion the dough into 8 pieces and flatten into a disk shape. 4. Dollop our Buffalo Hot Sauce into the centre of each piece, alongside a piece of blue cheese. Fold the dough around it and roll into a ball. 5. Dredge in flour, then deep fry until golden & crisp, about 3-5 minutes. 6. Once crispy and golden brown, put the potato pops in a bowl and drizzle more Buffalo Hot Sauce over them, alongside a sprinkle of chopped parsley. 7. Serve immediately, accompanied by Ranch Mayo for dipping. Full ingredient list on our website now. Link in bio.
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