Potato Cheese Puffs


  • 3 large potatoes (about 1 lb)
  • 1 cup warm pate' a Chou (recipe to follow)
  • 1/2 cup grated Swiss cheese
  • kosher salt and fresh cracked black pepper to taste
  • oil for deep frying

This recipe involves creating wonderful potato puffs by using the French preparation of Pate’ a Chou, which is quite simple to prepare. These potato puffs are so much better than tater tots.

Pate’ a’ Chou:
  • 1/2 cup milk
  • 3 tbs unsalted butter, cut into pieces
  • 1 tsp kosher salt
  • pinch of black pepper
  • pinch of nutmeg
  • 1/2 cup ap flour
  • 2 eggs
  • Peel and quarter potatoes.
  • Bring to a boil in salted water until tender.
  • Drain and let dry a few minutes then put through a potato ricer. You should have about 2 cups.
  • To make the Pate’ a Chou, in a sauce pan, bring the milk to a boil with the butter, salt, pepper and nutmeg. and boil slowly until the butter has melted.
  • Remove from heat and add the flour all at once.
  • Stir vigorously with a wooden spoon until the mixture forms into a ball and pulls away from the sides of the pan.
  • Add the eggs one at a time, beating well after each addition.
  • Beat until the mixture is well blended, shiny and smooth.
  • Add the riced potatoes and grated cheese to the pate’ a Chou.
  • Mix together until thoroughly blended. Taste and season with more salt and pepper if necessary.
  • Fill a sauce pan or deep fryer 1/3 full of oil and heat to 350 degrees.
  • Using a teaspoon drop the batter into the oil and fry until golden and crispy.

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