Potato Puffs with Top­pings,

Southern Living (USA) - - Contents -

AC­TIVE 40 MIN. - TO­TAL 2 HOURS, 10 MIN.

| MAKES 6 DOZEN|

2 lb. (4 medium) rus­set pota­toes,

peeled and cut into 2-inch pieces

1 Tbsp. plus 2 tsp. kosher salt, di­vided

1⁄2 cup all-pur­pose flour, plus more

for work sur­face

1 large egg, beaten

1 large egg yolk

2 Tbsp. un­salted but­ter, melted

2 Tbsp. heavy cream

4 gar­lic cloves, grated (about 1 1⁄2 tsp.)

Canola oil

Top­ping of choice (recipes fol­low) 1. Place pota­toes and 1 ta­ble­spoon of the salt in a large saucepan; add cold wa­ter to cover by 2 inches. Bring to a boil over high. Re­duce heat to medium-low, and sim­mer un­til pota­toes are ten­der when pierced with a fork, 15 to 20 min­utes. Re­move from heat. Drain and re­turn pota­toes to saucepan. Let stand 5 min­utes to dry.

2. Pass pota­toes through a potato ricer into a large bowl. Add flour, egg, egg yolk, but­ter, cream, gar­lic, and re­main­ing 2 tea­spoons salt, and stir well to com­bine.

3. Us­ing a 1 1⁄4- inch scoop, drop mounds of potato mix­ture onto a lightly floured sur­face. Us­ing lightly floured hands, roll each mound into a ball, and place on a parch­ment pa­per-lined bak­ing sheet. Cover loosely with plas­tic wrap, and chill 1 hour.

4. Pour canola oil to a depth of 1 inch in a large Dutch oven. Heat over medi­umhigh to 350°F. Work­ing in batches, fry potato balls, turn­ing oc­ca­sion­ally, un­til golden brown and crispy, about 3 min­utes. Trans­fer to a pa­per towel-lined rimmed bak­ing sheet to drain. Gar­nish Potato Puffs with de­sired Top­ping. Trans­fer to a serv­ing plat­ter, and serve im­me­di­ately.

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