Pommes Souffles Puffed Up Potatoes Recipes

BAKED POTATO PUFFS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
• Preheat the oven to 450 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 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.

POMMES SOUFFLES (PUFFED UP POTATOES)

Steps:

• Peel potatoes & cut into large chunks. Place in large pot & cover with cold water. Bring to boil & cook 10-15 minutes until tender.
• Drain well and return to pot on stove. Cover and heat over low flame, shaking occasionally, about 3 minutes until potatoes look dry.
• Mash low speed with electric hand mixer. Fold in butter, milk, salt and pepper. Let cool.
• Heat oven to 400°F.
• Spray baking dish (8x8" or similar size) with non-stick cooking spray. Beat 3 T egg whites & stir into potatoes. Add cheese.
• With electric hand mixer, whip remaining 3 T egg whites until stiff peaks form. Gradually fold whipped eggs into potatoes.
• Transfer potatoes to baking dish.
• Bake 30 minutes until top begins to brown.
• Sprinkle with flaked or colored sea salt & serve.

POMMES DE TERRES SOUFFLEES (PUFFED POTATOES)

Steps:

• Wash and peel potatoes.
• Cut into fries 1 1/4 inches wide by 1/8 inch thick.
• Soak potatoes in ice water, then drain and pat dry.
• Heat deep fryer oil to 275°F Put only enough potates in fryer to cover the bottom of basket.
• Fry potatoes until they begin to brown and puff, moving them around with a fryer tool as they fry.
• Drain potatoes.
• Potatoes may be held at this point for frying later, or immediastely cooked.
• Heat deep fryer oil to 400°F.
• Put only enough potatoes in fryer to cover bottom of basket.
• Finish frying, moving them through the oil as they cook, until they become golden and crispy.Remove from oil, drain on absorbent brown paper and season immediately with salt to taste.