Potato Puffballs

by Annie Copps
Friday, Nov 18, 2016




Yield: 6 Dozen Pieces

Ingredients

  • 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

 

Directions

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 Author

Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

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