Potato Puffs

🛒Ingredients (Grocery List)

• 1-pound Russets or Idaho Potatoes, unpeeled

• Salt and Pepper

• 4 cups Vegetable Oil for frying

• 5 tbsp Butter, diced

• 1/2 tsp Salt

• 2/3 cup all-purpose Flour

• 3 large Eggs

🍴Serves: 4 to 6

⏰Prep Time: 45 min

⏱️Cook Time: 30 min

🥣Instructions

1. Bring a large pot of Salted Water to a boil. Add the Potatoes and cook until tender, 25 to 30 minutes. Drain.

2. Meanwhile, make the Choux Pastry: In a saucepan, bring 2/3 cup of Water, the Butter, and Salt to a boil. When the Butter melts, remove the pan from the heat, add all the Flour at once, and beat well using a wooden spoon. Return the pan to low heat and beat until the dough is smooth and pulls away from the pan to form a ball. Off the heat, add the Eggs, one at a time, beating well after each addition.

3. Peel the Potatoes. Mash or rice the Potatoes or work them through a food mill. Season with Salt and Pepper. Do not add any liquid. Beat them into the Choux Pastry and let cool.

4. In a large skillet, heat the Oil to 375 degrees. Shape the Potato mixture into balls about the size of a walnut. Gently drop them into the Oil without crowding and fry, turning them once, until puffed and golden, 1 to 3 minutes total. Using a slotted spoon, transfer the puffs to paper towels to drain. Keep warm in a low oven while frying the remaining mixture. Season with Salt and Pepper and serve very hot.

💡Tips

• Follow the proportions and method closely in this recipe or you may be disappointed.

• Do not add any liquid to the Mashed Potatoes in Step 3, even if they look dry.

• Add the balls in small batches: they should have plenty of room for frying.