Potato Puffballs By Annie Copps
Potatoes are plentiful and I don't care what anyone from Idaho says… Maine potatoes are the best!
While working on our Yankee Magazine cookbook—The Best New England recipes, I came across this gem from 1937.
Boil 6 MAINE potatoes until tender. When they are cool enough to pick up, pass them through a ricer or food mill. Add some milk and parmesan cheese. Form them into ping pong sized balls and roll them in bread crumbs then bake 10 minutes. I dare you to eat just one of the browned and crisp wonders. Perfect on their own or next to a big, thick, juicy steak... either way, get yourself to some local Maine potatoes and try 'em.
Just try to eat one—we dare you.
Total time: 1 ½ hours (1 hour 15 minutes if pan-fried)
Prep time: 40 minutes
Yield: 6 dozen pieces
6 medium Russet potatoes (preferably Maine)
2 ½ tablespoons unsalted butter
1 cup hot whole milk
½ cup grated sharp cheese (or blue cheese)
Pinch kosher or sea salt
½ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 tablespoon unsalted butter
5 large eggs
4 cups unseasoned bread crumbs
Heat oven to 400 degrees.
Peel and cut potatoes into 2-inch chunks. Place in a pan with enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain well. When cool enough to handle, but still hot, pass through a potato ricer or food mill into a medium bowl. By hand, stir in 1 cup hot milk and grated cheese. Season with salt and pepper. Be careful not to over mix.
Beat eggs and place in a shallow dish or pie pan. Place bread crumbs in shallow pie dish. Generously oil a rimmed baking sheet. Form potato mixture into golf ball-sized rounds. Roll each in the eggs, then bread crumbs. Working quickly place on baking sheet 1 inch apart from each other.
Bake 10 minutes and flip, until well-browned and crisped. Season with salt. Serve hot.
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
About the Author
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Sign-up for WGBH Food & Wine updates, WGBH promotions, and previews of what's coming up on WGBH TV.
Follow WGBH Foodie
Support for WGBH is provided by:Become a WGBH sponsor