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Baked Potato Puffs
Baked Potato Puffs
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Indulge in Chef John's crispy baked pommes dauphine: airy mashed potatoes in a buttery golden crust.
Ingredients:
  • 4 small Yukon gold potatoes, or as needed, quartered
  • 0.5 cup water
  • 0.25 cup butter
  • kosher salt to taste
  • 0.5 cup flour
  • 2 large eggs
  • 1 pinch cayenne pepper
  • 1 pinch freshly grated nutmeg
Instructions:
  • In a large pot, cover potatoes with salted water and bring to a boil. Simmer over medium-low heat until tender, about 15 minutes. Drain, mash, and set aside.
  • Preheat the oven to 450 degrees F (230 degrees C) and generously butter 24 mini muffin cups.
  • In a saucepan over medium heat, melt butter in water and season with salt. Heat until butter bubbles. Stir in flour until dough forms and pulls away from the pan.
  • Place the pastry dough in a bowl, allow it to cool for about 5 minutes, then gently incorporate the eggs using a spatula until the dough is soft and sticky. Mix in 2 cups of mashed potatoes until fully combined. Season with a pinch of salt, cayenne pepper, and nutmeg, giving it a final thorough mix.
  • Using a spoon, portion the potato dough into the greased muffin cups.
  • Bake the puffs in the preheated oven for around 20 minutes until they are golden brown and puffed. Allow them to rest for 1 minute before transferring them onto a wire rack. Let them cool for 5 minutes, then serve warm.

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