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Baked Potato Puffs
12 Puffs
Alternative Ingredients are listed in Red

Qty Size Ingredient
4 cups Yukon Gold Potatoes (mashed)
(~2 lbs raw)
Russet Potatoes
1 cup AP Flour
1 cup Water
1 stick Unsalted Butter
4 lg Egg
1 tbls Fresh Ground Nutmeg
1 tsp Kosher Salt
Butter for muffin pan
Extras:  Cayenne pepper, Bacon bits, Scallion Onions, Chives...
Toppings?: None, Butter, Honey, Sour Cream, Am. Parmesan...

Preheat oven to 450º.

Peel, quarter and boil potatoes until just done.  You don't want them falling apart, just enough to mash, or preferably rice.

Mash or rice the potatoes.  Set aside to cool.

Melt butter in a small skillet, then add the water over medium heat.  When it starts to bubble around the edges, add the flour.  Mix and stir until it releases from the pan to form a ball of dough.  Transfer to a mixing bowl and let cool enough to mix in the egg without cooking it, using either a whisk or spatula.  (it helps to lightly beat the egg first)  Add the mashed potatoes and mix thoroughly.  Add and mix in the rest of ingredients.

With a #30 disher (ice cream scoop) portion the dough-mix into the well buttered muffin pan cups (even if non-stick, it browns the bottoms).

DO NOT flatten or otherwise compress the dough balls.  Lightly sculpting the tops for a fancier presentation is permitted with prejudice.

Bake for ~30 minutes until GBD.  Remove from muffin pan gently as they cool and place on cooling rack.  (if you don't move to a cooling rack the bottoms will get soggy)

Top (if desired) and serve hot or place in a warming basket.  Make sure they can "breath" or they will get soggy.

Good with a pesto dip.


FYI:  The original dish is French, Pomme Dauphine, and is normally deep fried, which gets pretty tricky to produce a killer puff.

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