Potato Puffballs

By es123

Ingredients

• 6 medium Russet potatoes (preferably Maine)
• 2 ½ tablespoons unsalted butter
• 1 cup hot whole milk
• ½ cup grated sharp cheese (or blue cheese)
• Pinch kosher or sea salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 5 large eggs
• 4 cups unseasoned bread crumbs

Details

Servings 6

Preparation

Step 1

Heat oven to 400 degrees.

Peel and cut potatoes into 2-inch chunks. Place in a pan with enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain well. When cool enough to handle, but still hot, pass through a potato ricer or food mill into a medium bowl. By hand, stir in 1 cup hot milk and grated cheese. Season with salt and pepper. Be careful not to over mix.

Beat eggs and place in a shallow dish or pie pan. Place bread crumbs in shallow pie dish. Generously oil a rimmed baking sheet. Form potato mixture into golf ball-sized rounds. Roll each in the eggs, then bread crumbs. Working quickly place on baking sheet 1 inch apart from each other.

Bake 10 minutes and flip, until well-browned and crisped. Season with salt. Serve hot.