Potato Puffs

Name: Potato Puffs
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 1 large egg plus 3 egg yolks; 118 milliliters all-purpose flour; 454 grams large russet potatoes (about , peeled; 8 servings Kosher or sea salt; 4 Tbsps unsalted butter; 2 liters Peanut or vegetable oil, for deep-frying (about; 59 milliliters whole milk

Potato Puffs might be just the side dish you are searching for. One portion of this dish contains around 3g of protein, 28g of fat, and a total of 323 calories. This vegetarian recipe serves 8. Head to the store and pick up butter, flour, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Put the potatoes in a medium pot and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 20 minutes; drain. Pass the potatoes through a ricer into a large bowl or mash with a potato masher until smooth.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Potato Masher

Potato Ricer

Bowl

Pot

Combine the milk, butter, 1/2 teaspoon salt and 1/4 cup water in a medium saucepan and bring to a boil.

Ingredients you will need

Butter

Water

Milk

Salt

Equipment you will use

Sauce Pan

Remove from the heat, add the flour and stir vigorously with a wooden spoon until incorporated. Return the saucepan to the stove and cook over low heat, stirring, until the mixture comes together and pulls away from the side of the pan, about 1 minute. Continue stirring until the mixture is slightly shiny, about 4 more minutes.

Ingredients you will need

All Purpose Flour

Equipment you will use

Wooden Spoon

Sauce Pan

Stove

Frying Pan

Transfer the mixture to a stand mixer and beat with the paddle attachment on medium-high speed, about 1 minute.

Equipment you will use

Stand Mixer

Add half of the mashed potatoes and the whole egg and beat until incorporated.

Ingredients you will need

Egg

Potato

Add the remaining potatoes and the egg yolks and beat until creamy and smooth, about 1 more minute.

Ingredients you will need

Egg Yolk

Potato

Transfer the mixture to a pastry bag fitted with a 1/2-inch round tip. Set a large piece of parchment paper on a cutting board. Pipe about 24 mounds (1 to 1 1/2 inches each) of the potato mixture on the parchment.

Ingredients you will need

Mounds Bar

Potato

Equipment you will use

Baking Paper

Cutting Board

Pastry Bag

Cut the parchment between the mounds with a paring knife so each puff sits on its own piece of paper.

Ingredients you will need

Mounds Bar

Equipment you will use

Knife

Heat 2 inches of peanut oil in a large pot until a deep-fry thermometer registers 325 degrees F. Working in batches, carefully invert each puff into the oil, leaving it on the parchment. The parchment will fall off as the puffs cook; remove with tongs. Fry until golden, turning as needed, 6 to 8 minutes.

Ingredients you will need

Peanut Oil