Potato pillows, also known as Bubble Potatoes, are soft pillowy mashed potatoes encased in a golden brown pillow-like outer shell. A perfectly creamy pillow center with a crunch!
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.
Notes
Recipe makes approximately 30-32 Potato pillows.
I noticed places where there were "eyes" on the potato, the skin stuck more there, and I ended up cutting parts off and cutting a few dark spots that I noticed after cooking and peeling the potato. I would peel and boil the chunks if I made this again.