Potato Puffs with Toppings,
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.)
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.