Hi all, I appreciate these threads but they often go off the rails. This question is for someone that had already made this.
I used a simple leftover mash potatoes, ratio of the potatoes to choux pastry was about half and half. I read some people recommend 2/3 to 1/3 in favor of one component or the other. The oil was about 380 to start and then down to an average of 320-340 during cooking.
I put the formed balls directly into the oil, the mixture was already cold, no flouring. Used a small scoop.
About half the pommes disintegrated into delicious little crispy threads while the others held together nicely. The ones that held together were stellar.
I'm going to try forming them into balls with floured hands and then chilling again to see if I can get more to stay together but any tips from people that have tried this would be appreciated.
Please don't give ideas for using up leftover mashed potatoes.