These potato puffs combine light, fluffy riced potatoes with a rich choux dough for a deliciously crispy bite. After frying until golden brown, they're topped with a dollop of crème fraiche, chives, and black pepper for an elegant finish.

Quick Info

⏱️ 30 min • 🍽️ 8 servings • ⭐ 91%

Nutrition

646 cal • 4g protein • 20g carbs • 61g fat

Tags

[Vegetarian] • [Under 30 Minutes] • [Appetizers] • [Desserts] • [Snacks] • [Under 45 Minutes] • [Under 1 Hour] • [Alcohol-Free]

Ingredients

• 2 medium Idaho® russet potatoes (about 10 ounces total), peeled and cut into chunks
• Kosher salt, to taste
• 4 tablespoons unsalted butter, melted
• ¼ cup whole milk
• ¼ cup water, room temperature
• 4 tablespoons unsalted butter
• ½ cup all-purpose flour, plus more for dusting
• ¼ teaspoon salt, plus more for taste
• ¼ teaspoon sugar
• 2 large eggs, room temperature
• 2 cups vegetable oil, for frying
• Crème fraîche
• Minced chives
• Fresh ground black pepper

Instructions Preview

1. Make the dauphine potatoes: Add potatoes t…
2. Make the choux pastry: In a pot over mediu…
3. To the choux, add the riced potatoes and t…

…and 4 more steps

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Recipe by: Brent Bennett, Mimo Ahmed • From: Tasty