Crispy Baked Potato Puffs

Begin by submerging potatoes in a large pot, then cover them with salted water. Bring the mixture to a rolling boil before reducing the heat to a lower, medium setting and letting it simmer until the potatoes are tender. This should take around 15 minutes. Remove the potatoes from the water and mash them using a suitable utensil. Set the mashed potatoes aside for now.

Next, preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). Take a moment to butter 24 mini muffin cups, ensuring they are properly coated.

In a saucepan over medium heat, combine water and butter. Season the mixture with salt before heating it until the butter has melted and starts to bubble. At this point, use a spoon to stir in flour until the mixture forms a cohesive dough that pulls away from the pan.

Transfer this pastry dough to a suitable bowl and let it sit for about 5 minutes, allowing it to cool slightly. Using a spatula, mix in eggs until the dough becomes very soft and sticky.

Now, add 2 cups of the mashed potatoes that you set aside earlier. Mix these two ingredients together until they are well combined. Add a pinch of salt, cayenne pepper, and nutmeg to give the mixture a bit more flavor. Give it one final mix.

Scoop the potato dough into the greased muffin cups, making sure to fill them evenly.

Bake these potato puffs in the preheated oven until they are golden brown and puffed, taking around 20 minutes. Remove the puffs from the oven after a minute of rest and transfer them to a wire rack to cool for 5 minutes. Serve the warm potato puffs.