Home-Style "Tater Tots" with Truffles

(return to Art Student Cookbook)

Makes about 50


Ingredients

 


Directions

Bring the first three ingredients to boil in heavy medium saucepan. Add 1 cup of flour; stir over medium-high heat until mixture pulls away from edges of pan, about 1 minute. Transfer to medium bowl. Using electric mixer, beat dough 3 minutes. Add eggs one at a time, beating well between additions. Measure 1 1/2 cups dough and reserve (discard any remaining dough).

Place potatoes in medium saucepan. Add enough water to cover by 1 inch. Boil until tender, about 12 minutes. Drain.

Press potatoes through a ricer or food mill into large bowl. Add 1 1 /2 cups reserved dough, chopped truffle, truffle oil, salt, and white pepper. Using electric mixer, beat dough on low speed to blend.

line baking sheet with parchment paper. Transfer dough to pastry bag fitted with a 3/4 inch diamter plain tip. Pipe dough into logs onto prepared sheet. Freeze until firm but not frozen, about 1 hour. Cut logs into 1 1/4-inch-long pieces. Toss in flour, return to sheet, cover and freeze completely. Can be made 1 week ahead, Store in airtight container; keep frozen!

Pour enough oil into large saucepan to measure depth of 2 inches. Heat oil to 350 degrees F. Working in batches, cook frozen potatoes pieces until cooked through and golden brown, stirring occasionally, about 3 minutes. Transfer to paper towels to drain. Sprinkle with salt and serve.