Home-Style "Tater Tots" With Truffles
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
47
Spice
40
Sweetness
48
Sourness
41
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
Directions:
1
Bring first 3 ingredients to boil in heavy medium saucepan
2
Add 1 cup flour; stir over medium-high heat until mixture pulls away from edges of pan, about 1 minute
3
Transfer to medium bowl
4
Using electric mixer, beat dough 3 minutes
5
Add eggs 1 at a time, beating well between additions
6
Measure 1 1/2 cups dough and reserve (discard any remaining dough)
7
Place potatoes in medium saucepan
8
Add enough water to cover by 1 inch
9
Boil until tender, about 12 minutes
10
Drain
11
Press potatoes through ricer or food mill into large bowl
12
Add 1 1/2 cups reserved dough, chopped truffle, truffle oil, salt, and white pepper
13
Using electric mixer, beat dough on low speed to blend
14
Line baking sheet with parchment paper
15
Transfer dough to pastry bag fitted with 3/4-inch-diameter plain tip
16
Pipe dough in logs onto prepared sheet
17
Freeze until firm but not frozen, about 1 hour
18
Cut logs into 1 1/4-inch-long pieces
19
Toss in flour, return to sheet, cover, and freeze completely
20
DO AHEAD Can be made 1 week ahead
21
Store in airtight container; keep frozen
22
Pour enough oil into large saucepan to measure depth of 2 inches
23
Heat oil to 350°F
24
Working in batches, cook frozen potato pieces until cooked through and golden brown, stirring occasionally, about 3 minutes
25
Transfer to paper towels to drain
26
Sprinkle with salt and serve
27
Bring first 3 ingredients to boil in heavy medium saucepan
28
Add 1 cup flour; stir over medium-high heat until mixture pulls away from edges of pan, about 1 minute
29
Transfer to medium bowl
30
Using electric mixer, beat dough 3 minutes
31
Add eggs 1 at a time, beating well between additions
32
Measure 1 1/2 cups dough and reserve (discard any remaining dough)
33
Place potatoes in medium saucepan
34
Add enough water to cover by 1 inch
35
Boil until tender, about 12 minutes
36
Drain
37
Press potatoes through ricer or food mill into large bowl
38
Add 1 1/2 cups reserved dough, chopped truffle, truffle oil, salt, and white pepper
39
Using electric mixer, beat dough on low speed to blend
40
Line baking sheet with parchment paper
41
Transfer dough to pastry bag fitted with 3/4-inch-diameter plain tip
42
Pipe dough in logs onto prepared sheet
43
Freeze until firm but not frozen, about 1 hour
44
Cut logs into 1 1/4-inch-long pieces
45
Toss in flour, return to sheet, cover, and freeze completely
46
DO AHEAD Can be made 1 week ahead
47
Store in airtight container; keep frozen
48
Pour enough oil into large saucepan to measure depth of 2 inches
49
Heat oil to 350°F
50
Working in batches, cook frozen potato pieces until cooked through and golden brown, stirring occasionally, about 3 minutes
51
Transfer to paper towels to drain
52
Sprinkle with salt and serve