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Chef ’s Top Tip
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Potato Puffs INGREDIENTS
METHOD
(Makes 20 puffs) 1kg mashed potato 125g butter 125ml milk 125g gluten free flour 3 eggs Salt & ground white pepper Vegetable oil for frying
1 Place the butter and milk in a saucepan over a low heat until the butter has melted. 2 Add this to the mash in a large bowl and beat with a wooden spoon until smooth. Freshly made mash works best as it’s still warm so it’s easier to work with. If using mash that’s been made ahead, then warm it up on the stove. Season to taste with the salt and white pepper. 3 Add the eggs, one at a time, and continue to beat with a wooden spoon. You should achieve a dropping consistency, which is where the mash just drops off the spoon. Add the flour and mix well to combine.
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4 Spoon the mash mixture into a piping bag and pipe small balls about 1 inch in diameter onto a greased baking tray. Chill in the fridge for about 2 hours. 5 Once chilled, roll each ball on a clean surface with your hand cupped over the top until a smooth ball of mash is achieved. 6 Cook in a deep fat fryer filled with the vegetable oil at 170°C until the potato puffs float to the surface and turn golden. 7 Remove the potato puffs from the hot oil with a slotted spoon and drain on tray lined with kitchen paper. Serve hot.
Trevor Clark (Head Chef ) e Duke’s Head Hotel KLmagazine Special Food Edition