Recipe Baked Potato Puffs



5 small Yukon gold potatoes, or as needed, quartered

For the Pastry Dough:

½ cup water
¼ cup butter
1 pinch kosher salt to taste
½ cup flour
2 large eggs
1 pinch cayenne pepper
1 pinch freshly grated nutmeg

method :

Place potatoes into a large pot and cover with salted water; bring to a boil Well. reduce heat to low and simmer until tender about 16 minutes drain and mash.set aside

Preheat the oven to 460 degrees F (230 degrees C). Butter 24 mini muffin cups

Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough

Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix

Scoop potato dough into the greased muffin cups

Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 2 minute before removing puffs onto a wire rack.Let cool for 5 minutes and serve warm