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1
Heat the oven to 250 degrees F and arrange a rack in the middle.
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2
Peel the potatoes and cut them into 1-inch chunks.
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3
Place in a medium saucepan, cover with cold water by 1 inch, season heavily with salt, and bring to a boil over high heat.
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4
Reduce the heat to medium and simmer until the potatoes can easily be pierced with a knife, about 12 to 15 minutes.
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5
Drain the potatoes in a colander, transfer to a baking sheet, and spread into a single layer.
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6
Bake until the surface of the potatoes is dry to the touch, about 5 minutes.
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7
Meanwhile, wash and dry the saucepan.
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8
Transfer the potatoes to a medium bowl and mash with a potato masher until very smooth.
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9
(Alternatively, run the potatoes through a ricer or a food mill.)
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10
Add the remaining ingredients and stir until combined; cover the bowl with plastic wrap and set aside.
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11
Heat the milk, water, butter, salt, pepper, and nutmeg in the clean saucepan over medium-high heat until the butter has melted and the mixture has come to a boil.
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12
Remove the pan from the heat, add the flour, and stir with a wooden spoon until the flour is completely incorporated and the mixture forms a rough, shaggy dough, about 30 seconds.
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13
Place the pan back over medium-low heat and continue to stir until the mixture forms a smooth ball, pulls away from the sides of the pan, and a thin film forms on the bottom of the pan, about 2 minutes.
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14
Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment and let cool for 5 minutes.
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15
With the mixer on medium-low speed, add the eggs 1 at a time, letting each incorporate completely and beating until the mixture is completely smooth before adding the next.
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16
Continue beating until the mixture is smooth, sticky, and glossy, about 4 to 5 minutes total, scraping down the paddle and bowl as needed.
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17
Scrape down the sides of the bowl and leave the choux mixture in the stand mixer bowl.
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18
Keep the oven at 250 degrees F and the rack in the middle.
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19
Set a wire rack over a baking sheet; set aside.
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20
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it registers 350 degrees F on a deep-frying/candy thermometer.
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21
Meanwhile, add the potato mixture to the choux mixture and mix on medium-low speed until just smooth and combined, about 1 minute.
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22
Transfer some of the mixture to a large piping bag fitted with a 3/4-inch star or round piping tip; set aside.
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23
When the oil is ready, pipe 8 (2-inch) lengths of the mixture into the oil, using a knife or kitchen shears to cut off each length of dough at the end of the piping tip.
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24
Fry, turning once, until golden brown all over, about 2 minutes total.
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25
Using a slotted spoon or spider skimmer, transfer the pommes de terre lorette to the rack on the baking sheet, season with salt, and place in the oven to keep warm.
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26
Continue frying the mixture, making sure the oil returns to 350 degrees F between batches and refilling the piping bag as needed.
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27
Serve immediately.
