-
1
Place the potatoes in a large pot and fill with water.
-
2
Bring to a boil on medium-high heat and cook until the potatoes are fork tender, a20-25 minutes.
-
3
Drain the potatoes into a colander and pour back into the pot.
-
4
Pour the cream and butter over the potatoes and mash with a potato masher until smooth (Add more cream 1 tablespoon at a time, if needed).
-
5
Fold in the caramelized onions and chives until fully incorporated.
-
6
Season with salt and pepper and stir.
-
7
Spread the mixture onto a sheet pan, about 1/2 inch thick and place in the refrigerator until the mixture has cooled down and hardened, 4-6 hours.
-
8
While the potato mixture cools place both flours, garlic powder, onion powder and smoked paprika into a shallow dish and stir together until fully combined.
-
9
Set aside.
-
10
When the potato mixture has cooled, remove from the refrigerator and using 1-1 1/2 inch circle cutters, cut out as many circles as possible (usually makes about 32-40).
-
11
Using a 1/2 inch circle cutter, cut out a 1/2 inch circle from every 1-1 1/2 circle, creating a small donut shape.
-
12
Dip the potato rings into the flour mixture followed by the egg mixture and finally again in the flour mixture (make sure the rings are completely coated).
-
13
Place the coated rings onto a clean sheet pan, lined with parchment paper and place in the freezer and allow the rings to freeze completely, 4-6 hours.
-
14
Once the potato rings are frozen, preheat the oil, in a large pot, to 375F.
-
15
While the oil heats up, place the ingredients for the dipping sauce into a mixing bowl and whisk together.
-
16
Season with salt and pepper.
-
17
When the oil is hot, carefully drop a few of the rings into the oil and fry for 4-6 minutes or until golden brown.
-
18
Drain onto a large plate lined with paper towels and season with salt with pepper.
-
19
Repeat with the remaining potato rings and serve immediately with the dipping sauce.
