1 russet potato, peeled and cut into ½-inch (1 cm) pieces
3 cloves garlic, peeled
3 teaspoons salt, divided
1 ½ tablespoons butter, divided
6 tablespoons sour cream
4 tablespoons grated parmesan cheese
½ shallot, thinly sliced
pepper, to taste
1 teaspoon dried thyme
1 package wonton wrapper
2 cups oil (480 mL), for frying
sour cream, to serve
Nutrition Info
Calories 773
Fat 76g
Carbs 20g
Fiber 1g
Sugar 1g
Protein 4g
How to Make It
1. Step
Add the potatoes, garlic cloves, and 1 teaspoon of salt to a pot and cover with water. Bring to a boil over high heat, until the potatoes are fork-tender.
2. Step
Drain the potatoes and garlic in a colander, and transfer to a bowl.
3. Step
Use a fork or potato masher to mash the potatoes.
4. Step
Add ½ tablespoon of butter, sour cream, Parmesan, and 2 teaspoons of salt to the potatoes and stir to combine.
5. Step
In a small pan, on medium heat, add 1 tablespoon of butter. Add the shallot, a pinch of salt, and pepper and stir.
6. Step
Once the shallots are golden brown, add the thyme and remove from the heat.
7. Step
Add the shallot mixture to the bowl of potatoes and mix to combine.
8. Step
Place 1 tablespoon of the potato mixture in the center of a wonton wrapper. Wet the tip of your finger and brush the edges of the wrapper, folding it in half on the diagonal, pressing down to secure both sides. Repeat with the remaining potato mixture.
9. Step
In a large pot, heat oil to 350˚F (180˚F).
10. Step
Fry the wontons in small batches until golden brown.
11. Step
Transfer the wontons to a paper towel-lined plate to drain.
