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Baked Potato Puffs Recipe


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     Baked Potato Puffs

Category   Breakfast - Brunch
Sub Category   None

4 Yukon gold potatoes, or any potatoes which will yield 2c
1/2c water
1/4c butter
1/2c flour
2 large eggs
Herbs of choice
Lawry's garlic salt

Called pommes dauphin. Boil large pot of salted water; In the meantime, peel potato and quarter. Add carefully to pot. Cook until tender, about 15 minutes. Drain and mash. Set aside.
Preheat the oven to 450 degrees F. Spray with oil a 24 mini muffin cups, 12 regular muffin cups, or a large sheet pan.
Combine water and butter in a saucepan over medium heat and season with 2 large pinch or shake of garlic 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 with a large spoon and let cool, about 5 minutes so egg does not cook. Mix in eggs using a fork until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add another 1-2 pinch of garlic salt, herbs of choice and 2Tb bacon. Give it one last mix.
Scoop potato dough into the greased muffin cups or sheet pan. Or if you have a pastry bag, pipe into cup or pan. They do not puff up so you won't need to leave too much room into between each one. Bake until golden brown and puffed, about 20 minutes. Serve warm.

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