Well, Anne told me not to do it.

Right there in the recipe, she said I should use “leftover creamed potatoes (not instant).”

Did I listen? No. Maybe I hoped she was just being snobbish.

You see, I found the recipe in the Benoit Union Church cookbook.

Maybe you’ve never heard of Benoit Union Church. I hadn’t.

The cookbook says that, as of its printing in 2000, the church housed three denominations: Baptist, Methodist, and Presbyterian. Each had its own minister, baptismal style and membership.

Methodists planned the service on the first and third Sundays, Presbyterians the second Sunday, and Baptists the fourth and fifth. And they all worshipped together.

I hope they still do.

As a Christian, I love the image of unity it gives me. But as a regular ol’ fallen human, I had to wonder: was there a little friendly competition between the cooks of this church?

I mean, there are multiple recipes for almost every conceivable dish. Three salsas. Two comeback dressings. Seven cheese balls. At least 19 gelatin salads.

So I’ll admit that when I saw Anne’s note that instant potatoes weren’t acceptable, part of me wondered if that was just her way of flexing on the other denominations.

Besides, leftover instant potatoes were what I had on hand. That was kind of wild, actually, because before last night, I had literally never made instant potatoes for the family – or at least not anytime that Pfeiffer remembered having tasted them.

(Spoiler alert: she does not like them. They taste like cafeteria potatoes, evidently.)

Anyway, I made these potato puffs according to Anne Taylor’s recipe, with the notable exception that I used instant potatoes.
They were delicious. Every family member who tried them recommended I write a column about them. Pretty high praise in our household.

However, they were also frustrating. The puffs kept flaking off in the oil. I scooped out the first batch and tossed them entirely because they were somehow both falling apart and sticking together at the same time. How is that even possible?

It turns out Ms. Taylor was entirely correct: do not use instant potatoes. I’m sorry, Anne. I’ll never doubt you again.

POTATO PUFFS

Yield: About 2 cups

Ingredients:
About 2 cups leftover creamed potatoes (not instant)
1 egg
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 to 1 cup grated cheese
Optional mix-ins: diced onion, bacon bits, green onion, etc.
1/2 to 1 cup flour (depending on amount and texture of creamed potatoes)
Neutral cooking oil, for frying (about 2 inches in a Dutch oven or deep skillet)

Directions:
■ Pour oil into a Dutch oven or deep skillet to a depth of about 2 inches. Heat over medium heat.
■ In a mixing bowl, combine creamed potatoes and egg. Stir in garlic powder, onion powder, cheese and any optional mix-ins.
■ Add 1/2 cup flour and mix well. The goal is a stiff batter, stiffer than ordinary mashed potatoes. Add more flour as needed to reach this consistency.
■ When oil is hot and sizzles when a small amount of batter is dropped in, use a spoon or small cookie scoop to drop mounds of the potato mixture into the oil. Do not overcrowd the pan.
■ Fry until the bottoms are golden brown. Flip carefully and cook the other side until golden and cooked through.
■ Remove from oil and drain on a paper-towel-lined plate. Serve warm.

Amelia Plair is a mom and high school teacher in Starkville. Email reaches her at [email protected].

Amelia Plair is a Starkville resident who writes occasional food columns.