hello this is chef john from food wishes
comma with baked potato puffs that’s right they said there was no way to do a
big version of these famous french fried potato puffs which go by the name pom
dolfinh but you know what I think we did and for the record I’m just assuming
that’s what they said I mean no one’s ever reached out to me directly but I’m
pretty sure someone said you can’t do these in the oven and you know what if
those people do exist they were just proven wrong but anyway let’s go ahead
and get started by making some mashed potatoes which I’m going to do by
simmering some Yukon Golds and some salted water for however long it takes
for them to get very tender but not falling apart okay if we cook these too
far they’re gonna absorb water and our puffs might get too heavy okay we’re
making puffs not lumps so we’re gonna want to be testing that with a knife and
when they are in fact very tender without falling apart we’ll go ahead and
drain those and then mash them which I’m just gonna do using this regular potato
masher all right if we were in culinary school they would make us use what’s
called a ricer which is basically a press that has a screen and you push the
potato through and it’s nice because you don’t get any lumps and if you have one
in you’re feeling fancy go ahead and use it but just a regular masher like this
will totally work and then once that’s mashed what we’re gonna need to do is
absolutely nothing okay just simply set that aside while we move on to make the
other major component which is believe it or not the exact same dough we used
to make cream puffs and eclairs no I’m not kidding
so what we’re going to do is bring some water and butter and a little pinch of
salt to a boil over medium heat and as soon as our butters melted in that
starts to bubble we’ll go ahead and stir in some flour and then using a wooden
spoon what we’ll do is cook this for a few minutes
still over medium heat until it basically pulls together to form a dough
and all that stuff should pull semi cleanly off the bottom and a few minutes
later if everything goes according to plan
you should end up with something that looks like this and once that happens
what we’ll do is transfer that into a bowl and kind of spread it out a little
bit because we want to let this cool for about five minutes or so so it’s not too
hot for the next step which would be to mix in one whole egg which is you can
probably see I beaten ahead of time because it does mix in a little better
that way and I’m gonna go ahead and mix that in with a spatula and in case
you’re wondering yes I do usually use a whisk which does a much faster job but
once it comes together I’ll get stuck inside the whisk and you have to use a
spatula anyway to get it off so I figured I would save a step and while
we’ll take a little bit longer eventually if you keep smearing and
smashing mix it in mashing eventually you should end up with a very very soft
very sticky dough and once that’s been accomplished we are now ready to mix our
two components so we’ll go ahead and take exactly one cup of our mashed
potatoes and add it to our pot tissue which I believe is the French name for
that dough and we’ll go ahead and mix that with our spatula until well
combined and I should mention you can change the ratio between potato and
dough depending on what kind of texture you want to end up with okay with less
potato you’re gonna end up with something that’s a little bread here
more like a fritter or maybe like a potato flavored donut whereas with a
higher potato concentration you’re gonna end up with something that’s more like a
deep-fried mashed potato which by the way is what I prefer but anyway we’re
gonna go ahead and give that a mix which one we’re gonna give it a taste for
seasoning because even though there’s a little salt in the dough and we cooked
our potatoes with salts we’re probably gonna need some more so I did add some
more salt as well as a little shake of cayenne plus a very small but possibly
very important grating a fresh nutmeg okay just a little touch mostly down or
the traditional palm dolfinh recipe and we’ll go ahead and give that one last
mix and by the way if you were gonna add something like crumbled bacon or green
onions or chives or something like that this would be the point you do that all
right I’m just showing you the basic chords here you have to write your own
song so feel free to accessorize this I mean you guys are after all the bots of
your mashed potato tots and that’s it once everything’s mixed together we are
ready to cook these which traditionally would mean scooping this into a deep
fryer but we’re not doing that as you may have heard we’re gonna bake
these so I went ahead and scooped those into a very well buttered mini muffin
pan and I was really hoping this would work because generally baking is a lot
easier than deep-frying so I went ahead and scooped those in and I was thinking
about giving him the old tappet abba but I didn’t I left those as is and then I
headed to the oven where I pop those into the center or sort of the center of
a very half 450 degree oven for about 20 minutes or until they were golden brown
and puffed and looked like this so at this point I was very happy with how
they looked but I was kind of scared they had stuck but much to my delight
they did not and they actually came out very easily and as I was lifting these
up transferring them onto the cooling rack I really was amazed at how light
they felt I’m talking feather-light so I thought that was a really good sign and
I couldn’t wait to try one but I did for a couple minutes
okay we don’t want to eat things that are so how we can’t taste him so I left
those cool for about five minutes before breaking one open so you could
see what was going on and what’s going on is this a super light airy fluffy
mashed potato encased in a buttery golden-brown crust all right what part
of that doesn’t sound like something you really want to eat and they really did
taste and feel every bit as good as they looked so I think the name potato puffs
really fits although mashed potato top would be
pretty good too and then as far as serving these I think there’s a lot of
different directions we can go and right here I’m serving them with a green chili
aioli which is nothing more than my famous green chili pesto mixed into some
mayonnaise and yes I should probably show you how to make green chili pesto
but anyway that made for an absolutely spectacular dip for these warm puffs and
since I’m gonna need all of these I can totally double dip if I want so as far
as doing these as a warm snack or appetizer
they definitely passed the test but I also think they would make a great and
very interesting breakfast potato next to a couple fried eggs and in the spirit
of full disclosure I fully admit I’m a mashed potato fanatic and loved any and
all kinds so I knew I was gonna love these I just didn’t realize how much so
these really did work well with the eggs and the dip but these were also make for
a great side dish for something like a steak which is basically what the
original fried recipes used for speaking of which I did save a little bit of the
batter so I could show you what these look like fried and while I did want you
to see the difference not enough to actually get my deep fryer out and do
correctly so as you can see I’m just shallow frying these in a little bit of
oil for a few minutes at let’s say 375 until nicely browned and while the
insides gonna be pretty much the same whether you bake these are deep frying
the outside is definitely gonna be darker and crispier and I would have
done the fork scrape but these were too small so then I tried rubbing one on the
rack but that didn’t work so you’ll just have to settle for the sound of me
biting one and like I said the outside is gonna be a lot crispier although
these could used another 30 seconds since these were still a little bit
underdone in the center nevertheless I still enjoyed those very much and they
really are amazing fried which is something to keep in mind if you’re one
of these families that likes to deep-fry their turkey I mean you’re already gonna
have a big vat of hot oil so why not but anyway that’s it how to make the classic
palm dough Fein whether you end up deep-frying them or baking them in the
oven if you like mashed potatoes and you like puffs I really think you should
give these a try soon so head over to food wishes dot-com for all the
ingredient amounts of more info as usual and as always enjoy you