AKA Potatopalooza #3
The potato puffs looks tricky, but it really isn’t. It’s boiled, mashed potatoes, mix in flour, milk, eggs, shove it into a bag, squeeze some out onto parchment paper, fry it. It really is that easy, just a little time-consuming.
Melting Potatoes
Ingredients
- 4 tbsp unsalted butter, cut into pieces
- 2 tsb fresh rosemary, chopped
- 1/4 tsp red pepper flakes
- 2 lbs Yukon gold, sliced 1" thick
- 1 1/2 cup chicken broth
- 4 cloves smashed garlic
- 1.5 tsp Salt & fresh cracked black pepper to taste ( see below )
Instructions
- Preheat oven to 475F
- Melt the butter, rosemary and red pepper flakes in a large bowl. Yes you have my permission to microwave in 30-second intervals until the butter is melted.
- Add the potatoes, salt and a generous amount of pepper and toss together.
- Place potatoes in a single layer on a 9x13 metal baking dish (not glass).
- Bake until the potatoes are a deep golden brown on the bottom, about 15 minutes.
- Flip and continue to bake until a deep golden brown on the second side, another 15 minutes.
- Add the chicken broth and garlic and continue to bake until the potatoes are soft and the liquid is almost completely reduced, about 15 minutes more.
- Transfer to serving tray and enjoy!
Notes
If using salted butter, cut 1/4 tsp from the recipe.
Potato puffs
Ingredients
- 1 pound russet potatoes, peeled (typically 1 large)
- 1/4 cup whole milk
- 4 tbsp unsalted butter ( salted also works )
- 1/2 cup all-purpose flour
- 4 eggs 1 whole egg + 3 yolks
- 6-8 cups vegetable oil for frying
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.
- Combine the milk, butter, 1/2 teaspoon salt and 1/4 cup water in a medium saucepan and bring to a boil.
- 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.
- Transfer the mixture to a stand mixer and beat with the paddle attachment on medium-high speed, about 1 minute.
- Add half of the mashed potatoes and the whole egg and beat until incorporated.
- Add the remaining potatoes and the egg yolks and beat until creamy and smooth, about 1 more minute.
- 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.
- Cut the parchment between the mounds with a paring knife so each puff sits on its own piece of paper.
- Heat 2 inches of 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. Remove with a slotted spoon and drain on paper towels; season with salt.
Notes
If you don't have a piping bag, a ziploc bag works great.
a bit about potatoes ..
Red are good for
- Soups containing potatoes
- Potato salad
- Stews
- Curry
- Mashed potatoes
- Crispy roasted potatoes
- Scalloped potatoes
Russet are good for
- Baked potato
- Tater tots
- Hash browns
- Mashed potatoes
- French fries
Yukon Gold are good for
- Soups containing potatoes
- Mashed potatoes
- Baked potatoes
- Crispy roasted potatoes
- Scalloped potatoes