Cream Puff Potatoes

Episode 106: Special Spuds
Recipe: Cream Puff Potatoes (Fritters)

My mother always served these puff potatoes in her small restaurants. They are made with a combination of cream puff dough (the same as for profiteroles) and mashed potatoes. In fancy restaurants, chopped truffles are sometimes added.

The dough keeps for a couple of days, so a few fritters can be cooked to order as needed. They puff beautifully in the hot oil and should be served as soon as possible after frying.

Cream Puff Potatoes

Serves 6 to 8 (makes 3 dozen potato puffs)

2 medium Yukon Gold potatoes (about 6 ounces each), washed
3/4 teaspoon salt
1/2 cup milk
1/8 teaspoon freshly ground black pepper
3 tablespoons unsalted butter, cut into pieces
1/2 cup all-purpose flour
2 large eggs
About 3 cups canola oil

Put the potatoes in a pot with cold water to cover, add 1/2 teaspoon of the salt, and bring to a boil. Boil gently for about 30 minutes, until very tender; be sure the potatoes are always covered with water during cooking. Drain the potatoes.

When they are cool enough to handle, peel the potatoes, cut into chunks, and push through a food mill or a ricer; or use an electric mixer to puree them.

Combine the milk, the remaining 1/4 teaspoon salt, the pepper, and butter in a heavy saucepan and bring to a boil. Remove from the heat and add all the flour at once, working the mixture with a wooden spoon until the mixture forms a ball. Return to the stove and cook for 30 seconds over low heat, stirring the mixture, which will become a shiny, homogeneous mass. Transfer to a bowl and let cool for 5 minutes.

Add the eggs one at a time to the dough, beating well with a whisk after each addition, then stir in the potatoes. Alternatively, transfer the dough to a food processor and, with the motor running, add the eggs. Process for 15 to 20 seconds, then combine in a bowl with the mashed potatoes.

Preheat the oven to 160 degrees.

Heat 1 1/2 to 2 inches of oil to about 350°F in a deep 10- to 12-inch skillet. Spoon 1 tablespoon of the dough at a time into the oil, pushing it out of the spoon with your finger; cook 10 to 15 pieces at a time. Cook for 8 to 10 minutes, turning the potatoes in the oil to brown them evenly on all sides. As soon as the first batch is done, remove with a slotted spoon and place on a tray lined with paper towels. Keep hot in the oven while you cook the remaining potatoes. Sprinkle lightly with salt and serve. (If the potatoes sit too long, they will lose their delicious crispness.)

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

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  • Elizabeth Goetz

    I am 75 and still trying out new recipes! Thanks for your help.

  • TINA PARMA

    Just found you on kqed like to watch your show. I am going to try your cream puff potatoes. Looks good hope I can make them as good as you.

  • Jenny

    mmmmm just like we had in France thank you so much. These are wonderful

  • amy

    thank you for the recipe i going to make, but i will like to know if i can filled with cheese,sweet fruit, ect,

  • Nancy

    Oh my! Absolute heaven. I served with a sour cream and chive dip. We all loved it. Thank you for this fabulous recipe.

    • Silvertwil

      That’s a great idea for serving! I will have to try that tonight.

  • Georgina

    Bonjour !

    I have actually been making Potato Puffs for many many years. Everyone loves them but when I pass my recipe along to them…the recipients claim that they don’t turn out. It’s a real mystery because I am very explicit with directions. Maybe I can pass along this recipe to them for successful results.

    Merci beaucoup

  • Michael Hotten

    Thanks Jacques. When I make your Mom’s Cream Puff Potatoes it brings absolute delight to my wife. Merci!

  • poupousse

    Jacques Pepin and Julia Child are the most of my favorite so are some many others but la Cuisine Francaise is my favorite was in Belgium for 18+ years still cook a little european and u can gain weight in a heart beat as well but so very good

  • KKennedy

    That sounds delicious! Ill have to try that. Great idea.

  • http://www.facebook.com/dionne.licorish Dionne Licorish

    I saw this episode last night. I’m going to try a few with cheese and see how they turn out.

  • http://www.facebook.com/profile.php?id=100000876639828 Robin Morrison

    I saw this video and another video (red pepper sauce) on Create tv, the other day.. I made this, tonight, delicious, I am thinking of adding chopped onions in it and garlic.. You got my good vote, Jacques (btw, I love ur red pepper sauce, for the ricotta dumpling)

  • Anthony Pacicca

    I have to try these