Crispy Creamy Potato Puffs

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 6 mins Cook Time: 1 hr 24 mins

Ingredients

• Servings: 10
• 2 1/4 lbs baking potatoes, peeled and cut into 2-inch chunks
• salt
• 1 large egg, beaten
• 1 tablespoon unsalted butter
• 2 tablespoons nonfat dry milk powder
• 2 tablespoons freshly grated parmigiano-reggiano cheese
• 1/2 cup all-purpose flour
• 1 pinch of freshly grated nutmeg
• vegetable oil, for frying

Recipe

• 1 put the potatoes in a large saucepan and cover with water. add a large pinch of salt and bring to a boil. simmer over moderate heat until tender, about 20 minutes. drain the potatoes and return them to the saucepan. cook for 1 minute over high heat, shaking the pan frequently to dry out the potatoes.
• 2 pass the potatoes through a ricer into a large bowl. stir in the egg, butter, dry milk, cheese, flour and nutmeg; season with salt. using floured hands, roll the potato mixture into 1-inch balls; you should have about 60.
• 3 preheat the oven to 350°f in a large nonstick skillet, heat 1/2 inch of vegetable oil until shimmering. working in batches of about 12, fry the potato balls over moderately high heat until they are browned on 3 sides, 2 to 3 minutes per side. drain on paper towels, season lightly with salt and transfer the potato balls to a large rimmed baking sheet. repeat with the remaining balls.
• 4 when all of the puffs are fried, reheat them in the oven for about 10 minutes. serve at once.
• 5 make ahead the recipe can be prepared through step 2 and refrigerated overnight. bring the potato balls to room temperature before frying.