Baked Potato Puffs

1. 1

   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.

2. 2

   Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.

3. 3

   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.

4. 4

   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.

5. 5

   Scoop potato dough into the greased muffin cups.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.