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.




40 min


10 min


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