Time: 1 hour 15 minutes
Complexity: easily
Quantity: 24 donuts

Make a delicious snack in the form of crispy potato balls. To do this, whisk together choux pastry and mashed potatoes, fill a pastry bag with the mixture, pipe the balls, and fry them in a deep fryer or a large saucepan filled with oil. Place the finished balls on paper towels to drain off excess oil, allowing you to enjoy their amazing flavor and mouth-watering texture.

Ingredients:

• 2 large potatoes, peeled (about 0.5 kg)
• 1/4 cup whole milk
• 4 tbsp (60 g) butter
• 0.5 cups flour
• 1 large egg + 3 yolks
• Peanut or vegetable oil, for deep-frying (about 8 cups)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mashed potatoes, flour, eggs, milk

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Preparation:

Step 1
• Place the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil over medium-high heat and simmer until tender, about 20 minutes; drain. Press the potatoes through a potato masher into a large bowl or mash with a potato masher until smooth.
Step 2
• In a medium saucepan, combine the milk, butter, 1/2 teaspoon salt, and 1/4 cup water and bring to a boil. Remove from heat, add the flour, and stir vigorously with a wooden spoon. Return the saucepan to the stovetop and simmer over low heat, stirring, until the dough begins to pull away from the sides of the pan, about 1 minute. Continue stirring until the dough is slightly shiny, about 4 more minutes.
Step 3
• Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed for about 1 minute. Add half of the mashed potatoes and whole eggs and mix. Add the remaining potatoes and egg yolks and beat until creamy, about 1 minute.
Step 4
• Transfer the mixture to a pastry bag fitted with a 1 cm round tip. Place a large sheet of parchment paper on a cutting board. Pipe approximately 24 mounds (3-4 cm each) of the potato mixture onto the parchment. Use a sharp knife to cut the parchment between the mounds so that each piece of dough lies on its own sheet.
Step 5
• In a large saucepan, heat 2 inches of peanut oil to 160°C (325°F) on a deep-fry thermometer. Working in batches, carefully place each parchment-lined dough ball into the oil. The parchment paper will fall off during frying; remove it with tongs. Fry until golden brown, turning as needed, 6-8 minutes. Transfer to paper towels with a slotted spoon to drain excess oil. Season with salt.

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