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.