Potato-Pesto Puffs: The Best Potato-Pesto Puffs Recipe from Cook'n

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	Potato-Pesto Puffs

Serves: 18

I learned to make these years ago from an Italian cook who whipped them up from cold mashed potatoes. I rarely have a surfeit of leftover mashed potatoes, so now I start from scratch when I make these cheesey puffs. They are an excellent side dish for grilled fish fillets.
Makes about 18 puffs

   1 pound red-skinned potatoes, peeled and cut into 2-inch chunks
   1/3 cup freshly grated Parmigiano-Reggiano cheese
   2 tablespoons chopped fresh basil
   2 large eggs, separated
   2 cloves garlic, crushed through a press
   1/4 teaspoon salt
   1/4 teaspoon freshly ground pepper
   1/2 cup dried bread crumbs
   Vegetable shortening or vegetable oil for deep-frying

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1. Add the potatoes to a large pot of lightly salted water and bring to a boil over high heat. Reduce heat to medium and cook until tender, 20 to 25 minutes. Drain well. Transfer to a medium bowl.

2. Using a hand-held electric mixer or a potato masher, mash the potatoes. Let cool slightly. Beat in the cheese, basil, egg yolks, garlic, salt, and pepper. Let cool until tepid.

3. Line a baking sheet with waxed paper. Put the egg whites in a medium bowl and beat until foamy. Place the bread crumbs in a shallow bowl. Form the potato mixture into balls, about 1 tablespoon each. One at a time, coat each ball with the egg white, then roll in the bread crumbs. Place on the waxed paper.

4. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven over high heat, melt vegetable shortening to a depth of 2 to 3 inches and heat it to 365°F. In batches, deep-fry the potato balls until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack and keep warm in the oven while frying the rest. Serve immediately.

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