Taking a classic French fried potato puff recipe, called “pomme dauphine,” and adapting it for the oven. Whether enjoyed as a snack, a breakfast potato, or a side dish, these mashed potato tots are not to be missed.
INGREDIENTS
- 4 small Yukon gold potatoes, or as needed, quartered
For the Pastry Dough
- ½ cup water
- ¼ cup butter
- kosher salt to taste
- ½ cup flour
- 2 large eggs
- 1 pinch cayenne pepper
- 1 pinch freshly grated nutmeg
DIRECTIONS
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
- Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
- Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
- Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
- Scoop potato dough into the greased muffin cups.
- Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.
NOTE: These work best in a mini muffin tin. They might work in a regular one but you'll likely need to bake longer as they'll be bigger. Keep an eye on them.
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