2¼ lbs. baking potatoes, peeled and cut into 2-inch chunks
Salt
1 large egg, beaten
1 T. unsalted butter
2 T. nonfat dry milk
2 T. freshly grated Parmigiano-Reggiano cheese
½ cup all-purpose flour
Pinch of freshly grated nutmeg
Vegetable oil, for frying
DIRECTIONS
Put the potatoes in a large saucepan and cover with water.
Add a large pinch of salt and bring to a boil. Simmer over moderate heat until
tender, about 20 minutes. Drain the potatoes and return them to the saucepan.
Cook for 1 minute over high heat, shaking the pan frequently to dry out the
potatoes.
Pass the potatoes through a ricer into a large bowl. Stir in
the egg, butter, dry milk, cheese, flour and nutmeg; season with salt. Using
floured hands, roll the potato mixture into 1-inch balls; you should have about
60.
Preheat the oven to 350°F. In a large nonstick skillet, heat
½-inch of vegetable oil until shimmering. Working in batches of about 12, fry
the potato balls over moderately high heat until they are browned on 3 sides, 2
to 3 minutes per side. Drain on paper towels, season lightly with salt and
transfer the potato balls to a large rimmed baking sheet. Repeat with the
remaining balls.
When all of the puffs are fried, reheat them in the oven for
about 10 minutes. Serve at once.
