SERVES 6 · ACTIVE: 30 MIN · TOTAL: 1 HR 20 MIN
THIS DISH TAKES SIMPLE mashed potatoes to a new level. Yes, it adds a few steps, but it’s well worth it: By mixing the potatoes with savory pâte à choux (a simple dough that adds air and richness) and frying, they become utterly addictive golden potato nuggets with crispy exteriors and light-as-air interiors. This is a great way to turn leftover potatoes into something spectacular.
1 pound russet or fingerling potatoes
Fine sea salt
6 tablespoons unsalted butter, cut into small pieces
1 cup all-purpose flour
3 large eggs
1 cup grated aged Manchego cheese
4 scallions, sliced
Freshly ground black pepper
8 cups vegetable oil
In a medium pot, cover the potatoes with water by 2 inches. Add ¼ teaspoon salt and bring to a simmer over medium-high heat. Cook until the potatoes are tender, about 45 minutes. Drain, peel, and mash the potatoes until smooth.
In another medium pot, bring ¾ cup water and the butter to a simmer over medium-high heat.
Add the flour, reduce the heat to low, and stir continuously until a paste forms and it doesn’t stick to the pot, about 2 minutes. Remove from the heat and add the eggs one at a time, beating each one into the dough before adding the next. Add the mashed potatoes and stir in the cheese, scallions, ½ teaspoon salt, and four turns of black pepper.
In a large deep pot, heat the oil to 325°F. Working with one-third of the batter at a time, carefully drop tablespoon-size dollops of batter into the hot oil. Fry until dark golden brown, 4 to 6 minutes. Using a metal slotted spoon, transfer the potatoes to a paper towel–lined plate to drain any excess oil. Fry the remaining batter in the same way. Serve hot.