|Potatoes||1 1⁄2 Cup (24 tbs), cubed|
|Butter||1⁄2 Cup (8 tbs), divided|
|Flour||3⁄4 Cup (12 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|White pepper||To Taste|
|Vegetable oil||1 Tablespoon|
|Water||3⁄4 Cup (12 tbs)|
Cook the potatoes in boiling salted water until tender.
Return the potatoes to the pan and shake over low heat until dry.
Mash the potatoes thoroughly.
Add 2 tablespoons of butter and the milk.
Add salt and white pepper to taste.
Combine the water, 6 tablespoons of butter, and 1/2 teaspoon of salt in a saucepan.
Bring to a boil.
Add the flour and stir with a wooden spoon over low heat until the dough forms a ball and no longer sticks to the pan.
Remove from the heat.
Add the eggs, 1 at a time, beating well after each addition.
Combine the 2 mixtures.
Drop by scant tablespoonfuls into deep hot fat (375Â° F.) and fry for 3 to 5 minutes, turning the potato puffs over to brown evenly.
Do not fry more than 5 or 6 puffs at a time.
Drain on paper towels.
The potato puffs may be fried in advance.
Reheat in a 425Â° F oven for 5 minutes.
Serving size: Complete recipe
Calories 1809 Calories from Fat 1096
% Daily Value*
Total Fat 124 g191.2%
Saturated Fat 65.7 g328.4%
Trans Fat 0 g
Cholesterol 882 mg294%
Sodium 1625 mg67.7%
Total Carbohydrates 143 g47.6%
Dietary Fiber 10.7 g42.9%
Sugars 7.3 g
Protein 39 g77.4%
Vitamin A 72.1% Vitamin C 118.6%
Calcium 23.1% Iron 56.1%
*Based on a 2000 Calorie diet