Little Puffed Potato Balls with Black Forest Ham

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   You will also need:

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   1.

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   A blender or food processor is useful for grinding the ham coarsely, but the ham could also be chopped up with a knife.

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   2.

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   A medium-sized, heavy-bottomed pot.

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   3.

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   A wooden spoon.

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   4.

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   A baking sheet.

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    5.

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    A sheet of parchment paper to line the baking sheet.

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    Making the potato balls:

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    1.

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    Preheat the oven to 400 F. Line the baking sheet with parchment paper.

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    2.

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    Grind the ham coarsely in a food processor or blender or chop it up by hand.

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    3.

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    Pour the milk in the pot and bring it to a boil over medium heat.

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    Remove the pot from the heat and stir in the potato flakes.

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    When they are well combined with the milk, stir in the butter.

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    Let the mixture sit for a few minutes.

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    4.

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    Add to the potato mixture the ground ham, the grated cheese, the beaten egg, the grated nutmeg, the chopped green onions or chives and a few grinds of black pepper and salt.

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    5.

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    With your hands, form the potato mixture into small round balls (about a rounded tablespoon of mixture for each ball).

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    The mixture is not sticky and is easy to form.

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    From it you can make at least 20 balls.

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    Place them on the baking sheet as you make them.

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    They do not expand as they bake so you can place them close together.

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    6.

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    Bake the potato balls for 20 minutes.

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    Then crack open the oven door to allow steam to escape and bake for another 5 minutes.

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    Serve the potato balls while they are still warm.

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    An Acknowledgement: This recipe is adapted from one in the September 2009 issue of the French cooking journal Guide Cuisine.

* Per serving · 4 servings · Values may vary.