Home-Style "Tater Tots" With Truffles

1. 1

   Bring first 3 ingredients to boil in heavy medium saucepan. Add 1 cup flour; stir over medium-high heat until mixture pulls away from edges of pan, about 1 minute. Transfer to medium bowl. Using electric mixer, beat dough 3 minutes. Add eggs 1 at a time, beating well between additions. Measure 1 1/2 cups dough and reserve (discard any remaining dough).

2. 2

   Place potatoes in medium saucepan. Add enough water to cover by 1 inch. Boil until tender, about 12 minutes. Drain. Press potatoes through ricer or food mill into large bowl. Add 1 1/2 cups reserved dough, chopped truffle, truffle oil, salt, and white pepper. Using electric mixer, beat dough on low speed to blend.

3. 3

   Line baking sheet with parchment paper. Transfer dough to pastry bag fitted with 3/4-inch-diameter plain tip. Pipe dough in logs onto prepared sheet. Freeze until firm but not frozen, about 1 hour. Cut logs into 1 1/4-inch-long pieces. Toss in flour, return to sheet, cover, and freeze completely. DO AHEAD

4. 4

   Pour enough oil into large saucepan to measure depth of 2 inches. Heat oil to 350u00b0F. Working in batches, cook frozen potato pieces until cooked through and golden brown, stirring occasionally, about 3 minutes. Transfer to paper towels to drain. Sprinkle with salt and serve.

* Per serving · 4 servings · Values may vary.