LORETTE POTATOES
Ingredients
Potato Mixture
- 3 Russet potatoes 2 lbs after peeling them
- 4 Tablespoons butter
- 2 eggs
- salt & pepper to taste 2-3 tsp.
Pate A Choux
- ½ c. water
- 1 tsp. sugar
- 4 Tablespoons butter
- ½ c. flour
- ⅛ tsp. salt
- 2 eggs
- 1 egg + 1 Tablespoon water as an egg wash
Instructions
Potatoes
- Peel and quarter the potatoes.
- Boil in salted water until soft-about 20 minutes.
- Drain well and puree with a mixer for a few seconds with the butter.
- Add the eggs, salt/pepper to taste.
Pate A Choux
- In a saucepan, boil the water. Reduce to medium and add sugar and butter. When the butter is melted, add flour and salt. Stir quickly to form a ball.
- Remove from heat. Cool 3 minutes and beat in eggs one at a time to form a thick dough. Add this to the potatoes and stir.
- Place in a pastry bag and pipe round shapes onto a parchment lined pan. Brush with the egg wash and sprinkle with kosher salt or sea salt. Bake at 400 degrees for approx 30 minutes! Sprinkle tops with salt. Enjoy! I piped about 11 potatoes.