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Crispy Potato Puffs with Cheese Curds and Au Jus (Poutine Inspired)

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Ingredients

Parisian Gnocchi Dough

  • 170 g water ¾ cup
  • 85 g unsalted butter 6 tbsp
  • Pinch of kosher salt
  • 155 g all-purpose flour 1¼ cups
  • 3 large eggs

Potato Puff Mixture

  • 500 g steamed Yukon Gold potatoes riced (about 1 lb or 8 to 10 small potatoes)
  • 500 g prepared Parisian gnocchi dough
  • 115 g aged white cheddar shredded (about 1 cup)
  • 15 g dried scallions about ½ cup
  • 1 tbsp freshly cracked black pepper
  • Kosher salt to taste

For Frying

  • Rice bran oil or another neutral frying oil
  • Oil temperature: 350°F

For Serving

  • Cheese curds as desired
  • Chopped chives or scallions
  • Fresh cracked black pepper
  • Warm au jus

Instructions

  • Combine the water, unsalted butter, and a pinch of kosher salt in a saucepan over medium heat. Bring to a boil.
  • Add the all-purpose flour all at once and stir continuously until a smooth dough forms. Continue cooking for 1 to 2 minutes to remove the raw flour flavor.
  • Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-high speed to release some of the steam.
  • Add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Continue mixing until the Parisian gnocchi dough is smooth, glossy, and thick. You should have approximately 500 g of dough.
  • Steam the Yukon Gold potatoes until fork tender. While still warm, pass them through a potato ricer and measure out 500 g of riced potatoes.
  • In a large bowl, combine the riced potatoes, prepared Parisian gnocchi dough, shredded aged white cheddar, dried scallions, freshly cracked black pepper, and kosher salt. Mix until fully incorporated. The potato puff mixture should be thick, smooth, and scoopable.
  • Heat rice bran oil or another neutral frying oil to 350°F.
  • Using a small portion scoop or melon baller, dip the scoop into the hot oil between portions to help release the dough. Carefully scoop portions of the mixture into the hot oil.
  • Fry the potato puffs until deeply golden brown and crisp on all sides. Transfer to a wire rack or paper towel-lined tray and season lightly with kosher salt while still hot.
  • Place the hot potato puffs into a serving bowl and add plenty of cheese curds. Transfer to a serving platter and finish with chopped chives or scallions, fresh cracked black pepper, and warm au jus.
  • Serve immediately while the potato puffs are hot and crisp and the cheese curds begin to soften.

Notes

Steaming the Yukon Gold potatoes instead of boiling them is the key to lighter potato puffs. Keeping excess moisture out of the potatoes helps create an airy interior with an irresistibly crisp exterior.
Yukon Gold potatoes work best because they have enough starch to hold their shape while maintaining a buttery, creamy texture.
The equal ratio of riced potatoes to Parisian gnocchi dough is what makes this recipe successful. This balance creates potato puffs that are crisp on the outside, tender in the center, and sturdy enough for poutine.
For the best texture, make the dough up to one day ahead and refrigerate it until ready to use. Fry the potato puffs just before serving so they stay golden and crunchy.
If you've ever had pommes dauphine, think of these as their over-the-top cousin: a cross between pommes dauphine, Parisian gnocchi, cheese puffs, and classic poutine. Once topped with squeaky cheese curds and rich au jus, they become the ultimate comfort food.