Baked Potato Puffs
Russet potatoes also work in this. Feel free to play around with the ratio of potato to dough. With less potato, it might taste something like a potato-flavored doughnut or fritter. A higher concentration of potato makes the final product more like a deep-fried potato.
You can include any add-ins to the dough, like bacon or scallions, during the final mix.
Feel free to deep-fry or shallow-fry the batter as well, at around 375 degrees F (190 degrees C).