Make festive mashed potato samosas your new holiday appetizer! Crispy, golden pastry filled with creamy spiced potato — an easy homemade samosa recipe perfect for impressing guests.
Happy Holidays! This is one of my favourite times of the year, and I’m feeling ultra festive this year! I’ve been really enjoying sharing the holiday recipes! From all of my stuffed cookie recipes (be sure to check out the Ultimate Guide to Stuffed Cookiesto get started!), to some comfort food like my Indian-Style Chicken Bolognese Sauce, I’m not actually going to be hosting a holiday dinner party this year since I just moved into a new home and I’m nowhere near ready to entertain, but I feel like I’m cooking for one major virtual dinner party sharing everything with you!
With that being said, we’ve covered desserts and main courses as part of our holiday cooking, but what about appetizers? In Indian cooking, without fail, the essential appetizer is a samosa. Furthermore, if you know me, I love my samosas! My favourite samosa is the classicNorth Indian Potato Samosas, but I also really enjoy my Paneer Jalfrezi Samosas and my Chicken Keema Samosas! Samosas are near and dear to my heart, and if I were cooking for a crowd this year, I would totally be honoured to be preparing some samosas!
On my YouTube channel (by the way, please hit subscribe if you’re not already! I love to share the video versions of my recipes as well as written so you can follow along and get the complete experience to ensure you’ve got all the steps nailed to succeed with the recipes!), when I began uploading my initial samosa recipes, I was requested to share some holiday-themed samosas when Christmas time would come around. With only 2 weeks (!!) left of the year, now it’s time to get cracking on that!
Let’s say you’ve made some mashed potatoes as a side dish but you’ve got leftovers. What can you do with it? Why not use them as a filling in some awesome samosas? I love my mashed potatoes, and to have them enveloped in this crispy and flaky pastry is absolutely so satisfying! Your guests are bound to love these!
This is such a convenient appetizer idea because if the mashed potatoes are already cooked, all you have to do is fill and fry! However, if you love this idea and don’t have mashed potatoes on hand, you can totally make them from scratch and still have a convenient and delicious appetizer ready!
Heads up! If you love this samosa recipe, then I’ve got two more recipes that I’ll be sharing that are perfect for the holidays: my Jalapeño Corn & Cheddar Samosas and my Spinach Cream Cheese Samosas! You could make all three to serve your guests to mix and match: the fillings are all so easy that you can make them all in the same day or make the fillings ahead of time and assemble and cook them together. More details about make-ahead tips toward the end of this post, so be sure to check that out! You can watch how to make all three of these Christmas samosas in the YouTube video above!
Ready to get your appetizers ready for your holiday events? Then let’s get to the recipe!
Tips & Tricks for Amazing Mashed Potato Samosas!
Use a sharp knife to cut the pastry
Use your flour and water glue to ensure everything stays tight!
Don’t over stuff the pastry
Fry on medium heat, around 350 F to get a rich golden brown crispy texture and a warm inside
Ingredients
Let’s review the ingredients we’ll need to make the samosa dough and to make the potato stuffing. Remember, for the full list of ingredients and their measurements, be sure to scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD! You can print the card to save it for later!
Once the potatoes are done cooking, peel them and add to a large bowl, or to the bowl of a stand mixer.
Lightly mash the potatoes and add the butter and cream to the bowl.
Using a hand mixer, a large whisk or the whisk attachment of your stand mixer, start mixing the potatoes, butter and cream on the lowest speed until potatoes are creamy and smooth.
Once the potatoes have reached a creamy consistency, season with salt and pepper and continue whisking at medium speed. This will help incorporate some air and make them fluffier. Correct for seasoning
For the Glue
Whisk together 1/4 Cup of flour and water as needed to make a thick paste.
To Prepare the Samosas
Separate the phyllo sheet so that you have 2 thin sheets, a bottom layer and a top layer. Cover the top sheet with a damp kitchen/paper towel. Brush the bottom sheet with butter and then cover with the top sheet.
Cut the sheets with a sharp knife to 2.5-3 inch thick strips.
Working with one strip at a time place a tablespoon of mashed potato on the bottom of the strip and top with chives.
Fold to form a triangle and gently press to spread the stuffing. Then, fold again to layer and form another triangle until you are at the top.
Seal the pastry with 1/4 tsp or so of the flour and water glue and repeat the same for the remaining portions
To Cook the Samosas
To fry, preheat oil to around 350 F and fry for 5-7 minutes or until crisp golden brown.
Serving Suggestions
Samosas go hand in hand with chutney! My favourite chutney to enjoy is Cilantro-Mint Chutney, but you could certainly serve these with a Sweet & Tangy Tamarind Chutney. I also really enjoy having hot sauce with my samosas, but some sour cream would go awesome here since I typically love to top my mashed potatoes with sour cream! You could have any beverage with these samosas, but a sweet Mango Lassiwould be excellent here!
Can I make my own samosa dough?▼
Sure, why not! I have plenty of samosa recipes where I make my dough from scratch! I decided to use phyllo dough here to show that you can conveniently make some delicious samosas during the holiday season. I’ve seen other samosa recipes using phyllo pastry and I had honestly never done it before, so I was curious to try out the method myself and to taste test. Well, phyllo dough samosas totally have my seal of approval! Sometimes we just can’t do it all, especially if you’ve got a full menu to make. This shortcut is totally fine!
If you want to make your own samosa dough, check out my Aloo Samosarecipe!
Can I bake these samosas?▼
Honestly I think this is the only samosa recipe that I wouldn’t bake. If you look at all my other samosa recipes, including those that are using phyllo dough, I do say that you can bake them, but not with this recipe. The reason behind that is because the mashed potatoes are so creamy and liquidy and the phyllo dough is very thin, so the mashed potatoes cannot be properly bound into the pastry to stay in tact, and you’ll be left with mashed potatoes separating and oozing out of your pastry. For this samosa recipe, frying is the best route to go!
Can I make these samosas ahead of time?▼
Yes, you sure can if you’re going to make a large batch for a dinner party! As mentioned, if your mashed potatoes are leftovers from another meal, then you’re already halfway there! However, you can certainly make the samosas themselves in advance and reheat when you’re ready to serve.
Storing Leftover Samosas
I don’t know how there could be leftovers, but if there are then no worries! Store any leftover samosas in an airtight container in the fridge. They will stay fresh in the fridge for 3-4 days.
I wouldn’t freeze these because if you defrost them, the pastry and the mashed potatoes will become mushy and lose their proper texture due to the condensation. Unfortunately, you can’t make these that far in advance, so plan accordingly!
How to Reheat▼
To reheat your samosas, you could reheat in the microwave for about 30 seconds to a minute, depending on how strong your microwave is. Simply reheat until the outside and inside are warm.
To keep the outside of the samosa nice and crispy, the best methods would be to air fry or reheat in the oven! To reheat in the air fryer, heat for about 2-3 minutes at 350 F. To reheat in the oven, also set your oven to 350 F and heat for about 5 to 10 minutes.
In my opinion, the air fryer would definitely be the best method because there’s no preheating, it’s convenient, and your samosas will be crispy outside with a piping hot filling!
Other Indian Fusion Recipes!
If you loved this recipe, here are some other amazing Indianfusion recipes for you to try for your holiday dinners or for any occasion!
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Festive Fusion: Mashed Potato Samosas for Holiday Appetizers
Make festive mashed potato samosas your new holiday appetizer! Crispy, golden pastry filled with creamy spiced potato — an easy homemade samosa recipe perfect for impressing guests.
Once the potatoes are done cooking, peel them and add to a large bowl, or to the bowl of a stand mixer.
Once the potatoes are done cooking, peel them and add to a large bowl, or to the bowl of a stand mixer.
2
Lightly mash the potatoes and add the butter and cream to the bowl.
Lightly mash the potatoes and add the butter and cream to the bowl.
3
Using a hand mixer, a large whisk or the whisk attachment of your stand mixer, start mixing the potatoes, butter and cream on the lowest speed until potatoes are creamy and smooth.
Using a hand mixer, a large whisk or the whisk attachment of your stand mixer, start mixing the potatoes, butter and cream on the lowest speed until potatoes are creamy and smooth.
4
Once the potatoes have reached a creamy consistency, season with salt and pepper and continue whisk at medium speed. This will help incorporate some air and make them fluffier. Correct for seasoning
Once the potatoes have reached a creamy consistency, season with salt and pepper and continue whisk at medium speed. This will help incorporate some air and make them fluffier. Correct for seasoning
For the glue
1
Whisk together ¼ cup of flour and water as needed to make a thick paste.
Whisk together ¼ cup of flour and water as needed to make a thick paste.
To prepare the samosas
1
Separate the phyllo sheet so that you have 2 thin sheets, a bottom layer and a top layer. Cover the top sheet with a damp kitchen/paper towel. Brush the bottom sheet with butter and then cover with the top sheet.
Separate the phyllo sheet so that you have 2 thin sheets, a bottom layer and a top layer. Cover the top sheet with a damp kitchen/paper towel. Brush the bottom sheet with butter and then cover with the top sheet.
2
Cut the sheets with a sharp knife to 2.5-3 inch thick strips.
Cut the sheets with a sharp knife to 2.5-3 inch thick strips.
3
Working with one strip at a time place a tablespoon of mashed potato on the bottom of the strip and top with chives.
Working with one strip at a time place a tablespoon of mashed potato on the bottom of the strip and top with chives.
4
Fold to form a triangle and gently press to spread the stuffing. Then, fold again to layer and form another triangle until you are at the top.
Fold to form a triangle and gently press to spread the stuffing. Then, fold again to layer and form another triangle until you are at the top.
5
Seal the pastry with ¼ tsp or so of the flour and water glue and repeat the same for the remaining portions
Seal the pastry with ¼ tsp or so of the flour and water glue and repeat the same for the remaining portions
To cook the samosas
1
To bake, preheat oven to 425 F and brush the tops of the samosas with butter. Bake for 12-17 minutes or until crisp golden brown.
To bake, preheat oven to 425°F (218°C) and brush the tops of the samosas with butter. Bake for 12-17 minutes or until crisp golden brown.
2
To fry, preheat oil to around 350 F and fry for 5-7 minutes or until crisp golden brown.
To fry, preheat oil to around 350°F (177°C) and fry for 5-7 minutes or until crisp golden brown.
3
Enjoy hot!
Enjoy hot!
Nutrition per serving
83
Calories
1g
Protein
8g
Carbs
5g
Fat
0g
Fiber
0g
Sugar
158mg
Sodium
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Tested & written in Anadi’s kitchen
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