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Baked Potato Puffs

Pomme dauphin are one of the best foods ever invented--French potato puffs made with pastry dough for a crunchy exterior and fluffy interior. Since they're typically fried, I set out to make a baked version that'll spare your kitchen from smelling like deep fryer for days. Turns out, it's easy and delicious, with two main steps: cooking up some basic mashed potatoes and preparing the pastry dough on the stovetop. Called pate a choux, it's a simple, standard dough used to make cream puffs and the like. You'll then mix in the potatoes, add seasonings, and bake these in muffin cups at a pretty high temperature. While the outside won't be as browned as the fried version, the inside is just as divine as the original. Enjoy these as a warm snack with a dip, or to go alongside some eggs or grilled steak. Get Chef John's recipe for Baked Potato Puffs.

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