Equipment
Ingredients
Potato Base
- 500 g yukon gold potatoes, peeled and cubed
- 30 g unsalted butter, room temperature
- salt
- ground nutmeg
Choux Pastry (Pâte à Choux)
- 120 ml water
- 40 g unsalted butter, cubed
- 2 g salt
- 70 g all-purpose flour, sifted
- 2 eggs, large, beaten
Frying
- 1000 ml neutral oil
Nutrition (per serving)
Method
Place peeled potato cubes in a large pot and cover with cold salted water by 2cm. Bring to a boil and cook until very tender, approximately 15-20 minutes.
Drain the potatoes thoroughly. Return them to the hot empty pot over low heat for 1-2 minutes to evaporate excess moisture, shaking the pot gently.
Pass the hot potatoes through a ricer or food mill into a large bowl. Stir in 30g butter, nutmeg, and salt. Set aside to cool slightly.
To make the choux: In a saucepan, combine water, 40g butter, and 2g salt. Bring to a rolling boil over medium-high heat.
Remove from heat immediately. Dump in all the flour at once and stir vigorously with a wooden spoon until a smooth dough forms.
Return the saucepan to medium heat. Cook the dough, stirring constantly, for 2-3 minutes to dry it out. A thin film should form on the bottom of the pan.
Transfer the hot dough to a clean bowl. Let it cool for 3-4 minutes. Beat in the eggs one at a time, mixing vigorously until fully incorporated and the paste is glossy.
Add the prepared choux paste to the mashed potatoes. Mix gently but thoroughly until the two mixtures are completely unified into a single dough.
Heat oil in a deep fryer or Dutch oven to 170°C (340°F).
Using two spoons or a small scoop, form quenelles or balls of the mixture (about walnut size) and carefully drop them into the hot oil. Do not overcrowd the pot.
Fry for 4-5 minutes, turning occasionally, until they are puffed, crispy, and deep golden brown. Drain on a wire rack or paper towels.
Season immediately with a pinch of fine sea salt while hot. Serve warm.
Chef's Notes
- Dryness is key: The drier your mashed potatoes, the fluffier the final result. Use a ricer rather than a hand masher to avoid overworking the starch.
- For uniform shapes, transfer the mixture to a piping bag with a wide round tip. Pipe 2cm lengths directly over the oil and cut with scissors (dipped in oil).
- Don't skip the resting period for the choux before adding eggs; if the paste is too hot, the eggs will scramble rather than emulsify.
- Gold potatoes (Yukon Gold) are preferred over russets here because their natural creaminess bridges the gap between the fluffy starch and the rich choux pastry.
Storage
Refrigerator: 2 days — Store in an airtight container; texture will soften.
Freezer: 1 month — Freeze shaped raw dough on a tray, then bag. Fry from frozen (add 1-2 minutes to cook time).
Reheating: Reheat in a 180°C/350°F oven for 5-8 minutes to restore crispness. Do not microwave.
