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(https://support.google.com/youtube/answer/3037019#zippy=%2Ccheck-that-youre-signed-into-youtube) Learn more (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fapp%253Ddesktop%2526v%253DZuFsunQGK68&hl=en) Sign in (Baked Potato Puffs - Food Wishes) Baked Potato Puffs - Food Wishes (/@foodwishes) (Food Wishes) (Food Wishes) (Food Wishes) (/@foodwishes) Food Wishes Food Wishes 4.69M subscribers () Join () Subscribe () Subscribed () 40K () () Share () Save () Download Download () 1.4M views 7 years ago 1,440,450 views \u2022 Oct 16, 2018 Learn how to make Baked Potato Puffs! We took a classic French fried potato puff recipe, called \u201cpomme dauphine,\u201d and adapted it for the oven, with fairly fantastic results. Whether enjoyed as a snack, a breakfast potato, or a side dish, these mashed potato tots are not to be missed. Visit (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbnZieVphb0JaUHI2Wmp5TG5XcERFNnpXUzI3d3xBQ3Jtc0trUWhSTTNKUjdYcnNTVnlwN3YtWVhwSTd5MlRCR3ZZRU5hOS1PcHN5Y25EQ2s1dV9VRllPdnMwS19oeXlJeVdzY2RCQ0JDOENac1NoWWJfZTNvbFdOTm96OERuRUpCdS1xbTNuVjlUem1HWnZzZXowVQ&q=https%3A%2F%2Ffoodwishes.blogspot.com%2F2018%2F10%2Fbaked-potato-puffs-new-way-to-pomme.html&v=ZuFsunQGK68) https://foodwishes.blogspot.com/2018/... for the ingredients, more information, and many, many more video recipes. I really hope you e \u2026 ...more ...more How this was made Auto-dubbed Audio tracks for some languages were automatically generated. (//support.google.com/youtube/answer/15569972?hl=en) Learn more People mentioned () 1 person (about:invalid#zClosurez) () John Mitzewich American chef Transcript Follow along using the transcript. () Show transcript (/@foodwishes) () () Food Wishes 4.69M subscribers (/channel/UCRIZtPl9nb9RiXc9btSTQNw/videos) Videos (/channel/UCRIZtPl9nb9RiXc9btSTQNw/about) About (https://www.youtube.com/redirect?event=Watch_SD_EP&redir_token=QUFFLUhqbW9DSm83UlpFYlBlb0NQTzJKZTFqWmlub3N0UXxBQ3Jtc0tsWHVvVDRxeVBxb1lSLUdGUEVOUTFENi1faEJEWkxlZjFFSTZuOVVHNV9uaU96QzNwWlYydlVsMGZLSk5qNEJtWWxvdGhCVXZNVzF2M3B0Z0pWOFB6bDBsajQxclhVVktSVXVSUnVLTFBXNnZoNjQtUQ&q=https%3A%2F%2Fwww.facebook.com%2Ffoodwishes) () Facebook Show less Baked Potato Puffs - Food Wishes 1,440,450 views 1.4M views Oct 16, 2018 () 40K () () Share () Save () Download Download () () () () () NaN / NaN (Comments) Comments 1.5K Top Show featured comments Newest Show recent comments, including potential spam () () (In this video) In this video () Timeline Transcript () (Description) Description () Baked Potato Puffs - Food Wishes 40K Likes 1,440,450 Views 2018 Oct 16 Learn how to make Baked Potato Puffs! We took a classic French fried potato puff recipe, called \u201cpomme dauphine,\u201d and adapted it for the oven, with fairly fantastic results. Whether enjoyed as a snack, a breakfast potato, or a side dish, these mashed potato tots are not to be missed. Visit (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbVRmUVFHWXZFbjZENW5LTkxGc3RCSUV4U2xVd3xBQ3Jtc0trNThDSkdvTWlMcnJYLXYxSlJDT2FISXFmSHVvOThUbTVIVTdGN0lla3ZrbXdMWEROM2dIQUlaQTJMd3l6Q2tidTF1XzdhZ2pXSHZrT1ZwTGlZb1Q2ZG94a1hOdE9jb3VENHJXYzdhLUt6N01YYVFvUQ&q=https%3A%2F%2Ffoodwishes.blogspot.com%2F2018%2F10%2Fbaked-potato-puffs-new-way-to-pomme.html&v=ZuFsunQGK68) https://foodwishes.blogspot.com/2018/... for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Baked Potato Puffs recipe!\n\nYou can also find my content on Allrecipes: (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbTdMdXZLWHlHVHFMSzZZNjVmZ2tCS0VaY3duUXxBQ3Jtc0ttbjcyTzNoSGlEQ1FFd2VmMDVlNEE0Nkt6ek5hX3NsUHhhTUZiUnRlTE9vbUc2Q2J3bXJjOFYtaXhIam40UHd2RnZMNHNsWFR0RzgwOUdyRDFIQTd0amxSdVNpQUN2RjE5VDV2eDdteFNEYVpZNTV5VQ&q=http%3A%2F%2Fallrecipes.com%2Frecipes%2F16791%2Feveryday-cooking%2Fspecial-collections%2Fweb-show-recipes%2Ffood-wishes%2F%E2%80%9D&v=ZuFsunQGK68) http://allrecipes.com/recipes/16791/e... \u2026 ...more ...more Show less How this was made Auto-dubbed Audio tracks for some languages were automatically generated. (//support.google.com/youtube/answer/15569972?hl=en) Learn more People mentioned () 1 person (about:invalid#zClosurez) () John Mitzewich American chef Transcript Follow along using the transcript. 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We took a classic French fried potato puff recipe, called \u201cpomme dauphine,\u201d and adapted it for the oven, with fairly fantastic results. Whether enjoyed as a snack, a breakfast potato, or a side dish, these mashed potato tots are not to be missed. Visit https://foodwishes.blogspot.com/2018/10/baked-potato-puffs-new-way-to-pomme.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Baked Potato Puffs recipe!\n\nYou can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/\u201d", "WEBVTT\nKind: captions\nLanguage: en\n\n00:00:00.260 --> 00:00:08.309\nhello this is chef john from food wishes\ncomma with baked potato puffs that's\n\n00:00:08.309 --> 00:00:12.330\nright they said there was no way to do a\nbig version of these famous french fried\n\n00:00:12.330 --> 00:00:17.310\npotato puffs which go by the name pom\ndolfinh but you know what I think we did\n\n00:00:17.310 --> 00:00:21.330\nand for the record I'm just assuming\nthat's what they said I mean no one's\n\n00:00:21.330 --> 00:00:24.779\never reached out to me directly but I'm\npretty sure someone said you can't do\n\n00:00:24.779 --> 00:00:29.220\nthese in the oven and you know what if\nthose people do exist they were just\n\n00:00:29.220 --> 00:00:32.579\nproven wrong but anyway let's go ahead\nand get started by making some mashed\n\n00:00:32.579 --> 00:00:36.180\npotatoes which I'm going to do by\nsimmering some Yukon Golds and some\n\n00:00:36.180 --> 00:00:40.770\nsalted water for however long it takes\nfor them to get very tender but not\n\n00:00:40.770 --> 00:00:45.329\nfalling apart okay if we cook these too\nfar they're gonna absorb water and our\n\n00:00:45.329 --> 00:00:49.710\npuffs might get too heavy okay we're\nmaking puffs not lumps so we're gonna\n\n00:00:49.710 --> 00:00:53.280\nwant to be testing that with a knife and\nwhen they are in fact very tender\n\n00:00:53.280 --> 00:00:57.329\nwithout falling apart we'll go ahead and\ndrain those and then mash them which I'm\n\n00:00:57.329 --> 00:01:01.230\njust gonna do using this regular potato\nmasher all right if we were in culinary\n\n00:01:01.230 --> 00:01:04.409\nschool they would make us use what's\ncalled a ricer which is basically a\n\n00:01:04.409 --> 00:01:08.100\npress that has a screen and you push the\npotato through and it's nice because you\n\n00:01:08.100 --> 00:01:11.670\ndon't get any lumps and if you have one\nin you're feeling fancy go ahead and use\n\n00:01:11.670 --> 00:01:16.409\nit but just a regular masher like this\nwill totally work and then once that's\n\n00:01:16.409 --> 00:01:20.430\nmashed what we're gonna need to do is\nabsolutely nothing okay just simply set\n\n00:01:20.430 --> 00:01:24.150\nthat aside while we move on to make the\nother major component which is believe\n\n00:01:24.150 --> 00:01:28.110\nit or not the exact same dough we used\nto make cream puffs and eclairs no I'm\n\n00:01:28.110 --> 00:01:30.659\nnot kidding\nso what we're going to do is bring some\n\n00:01:30.659 --> 00:01:35.670\nwater and butter and a little pinch of\nsalt to a boil over medium heat and as\n\n00:01:35.670 --> 00:01:38.939\nsoon as our butters melted in that\nstarts to bubble we'll go ahead and stir\n\n00:01:38.939 --> 00:01:42.810\nin some flour and then using a wooden\nspoon what we'll do is cook this for a\n\n00:01:42.810 --> 00:01:46.320\nfew minutes\nstill over medium heat until it\n\n00:01:46.320 --> 00:01:50.040\nbasically pulls together to form a dough\nand all that stuff should pull semi\n\n00:01:50.040 --> 00:01:54.240\ncleanly off the bottom and a few minutes\nlater if everything goes according to\n\n00:01:54.240 --> 00:01:55.860\nplan\nyou should end up with something that\n\n00:01:55.860 --> 00:01:59.939\nlooks like this and once that happens\nwhat we'll do is transfer that into a\n\n00:01:59.939 --> 00:02:04.469\nbowl and kind of spread it out a little\nbit because we want to let this cool for\n\n00:02:04.469 --> 00:02:09.420\nabout five minutes or so so it's not too\nhot for the next step which would be to\n\n00:02:09.420 --> 00:02:13.860\nmix in one whole egg which is you can\nprobably see I beaten ahead of time\n\n00:02:13.860 --> 00:02:17.460\nbecause it does mix in a little better\nthat way and I'm gonna go ahead and mix\n\n00:02:17.460 --> 00:02:21.300\nthat in with a spatula and in case\nyou're wondering yes I do usually use a\n\n00:02:21.300 --> 00:02:25.620\nwhisk which does a much faster job but\nonce it comes together I'll get stuck\n\n00:02:25.620 --> 00:02:29.700\ninside the whisk and you have to use a\nspatula anyway to get it off so I\n\n00:02:29.700 --> 00:02:32.970\nfigured I would save a step and while\nwe'll take a little bit longer\n\n00:02:32.970 --> 00:02:37.500\neventually if you keep smearing and\nsmashing mix it in mashing eventually\n\n00:02:37.500 --> 00:02:41.610\nyou should end up with a very very soft\nvery sticky dough and once that's been\n\n00:02:41.610 --> 00:02:45.390\naccomplished we are now ready to mix our\ntwo components so we'll go ahead and\n\n00:02:45.390 --> 00:02:49.230\ntake exactly one cup of our mashed\npotatoes and add it to our pot tissue\n\n00:02:49.230 --> 00:02:53.070\nwhich I believe is the French name for\nthat dough and we'll go ahead and mix\n\n00:02:53.070 --> 00:02:56.730\nthat with our spatula until well\ncombined and I should mention you can\n\n00:02:56.730 --> 00:02:59.880\nchange the ratio between potato and\ndough depending on what kind of texture\n\n00:02:59.880 --> 00:03:03.180\nyou want to end up with okay with less\npotato you're gonna end up with\n\n00:03:03.180 --> 00:03:06.360\nsomething that's a little bread here\nmore like a fritter or maybe like a\n\n00:03:06.360 --> 00:03:10.650\npotato flavored donut whereas with a\nhigher potato concentration you're gonna\n\n00:03:10.650 --> 00:03:13.950\nend up with something that's more like a\ndeep-fried mashed potato which by the\n\n00:03:13.950 --> 00:03:18.150\nway is what I prefer but anyway we're\ngonna go ahead and give that a mix which\n\n00:03:18.150 --> 00:03:21.150\none we're gonna give it a taste for\nseasoning because even though there's a\n\n00:03:21.150 --> 00:03:24.540\nlittle salt in the dough and we cooked\nour potatoes with salts we're probably\n\n00:03:24.540 --> 00:03:29.430\ngonna need some more so I did add some\nmore salt as well as a little shake of\n\n00:03:29.430 --> 00:03:34.850\ncayenne plus a very small but possibly\nvery important grating a fresh nutmeg\n\n00:03:34.850 --> 00:03:41.100\nokay just a little touch mostly down or\nthe traditional palm dolfinh recipe and\n\n00:03:41.100 --> 00:03:44.940\nwe'll go ahead and give that one last\nmix and by the way if you were gonna add\n\n00:03:44.940 --> 00:03:48.300\nsomething like crumbled bacon or green\nonions or chives or something like that\n\n00:03:48.300 --> 00:03:52.560\nthis would be the point you do that all\nright I'm just showing you the basic\n\n00:03:52.560 --> 00:03:57.209\nchords here you have to write your own\nsong so feel free to accessorize this I\n\n00:03:57.209 --> 00:04:02.820\nmean you guys are after all the bots of\nyour mashed potato tots and that's it\n\n00:04:02.820 --> 00:04:06.660\nonce everything's mixed together we are\nready to cook these which traditionally\n\n00:04:06.660 --> 00:04:09.810\nwould mean scooping this into a deep\nfryer but we're not doing that\n\n00:04:09.810 --> 00:04:13.650\nas you may have heard we're gonna bake\nthese so I went ahead and scooped those\n\n00:04:13.650 --> 00:04:17.729\ninto a very well buttered mini muffin\npan and I was really hoping this would\n\n00:04:17.729 --> 00:04:22.229\nwork because generally baking is a lot\neasier than deep-frying so I went ahead\n\n00:04:22.229 --> 00:04:27.240\nand scooped those in and I was thinking\nabout giving him the old tappet abba but\n\n00:04:27.240 --> 00:04:32.280\nI didn't I left those as is and then I\nheaded to the oven where I pop those\n\n00:04:32.280 --> 00:04:38.639\ninto the center or sort of the center of\na very half 450 degree oven for about 20\n\n00:04:38.639 --> 00:04:44.250\nminutes or until they were golden brown\nand puffed and looked like this so at\n\n00:04:44.250 --> 00:04:47.430\nthis point I was very happy with how\nthey looked but I was kind of scared\n\n00:04:47.430 --> 00:04:51.780\nthey had stuck but much to my delight\nthey did not and they actually came out\n\n00:04:51.780 --> 00:04:55.979\nvery easily and as I was lifting these\nup transferring them onto the cooling\n\n00:04:55.979 --> 00:05:01.050\nrack I really was amazed at how light\nthey felt I'm talking feather-light so I\n\n00:05:01.050 --> 00:05:06.300\nthought that was a really good sign and\nI couldn't wait to try one but I did for\n\n00:05:06.300 --> 00:05:08.430\na couple minutes\nokay we don't want to eat things that\n\n00:05:08.430 --> 00:05:12.150\nare so how we can't taste him so I left\nthose cool for about five minutes\n\n00:05:12.150 --> 00:05:16.050\nbefore breaking one open so you could\nsee what was going on and what's going\n\n00:05:16.050 --> 00:05:21.330\non is this a super light airy fluffy\nmashed potato encased in a buttery\n\n00:05:21.330 --> 00:05:25.169\ngolden-brown crust all right what part\nof that doesn't sound like something you\n\n00:05:25.169 --> 00:05:29.069\nreally want to eat and they really did\ntaste and feel every bit as good as they\n\n00:05:29.069 --> 00:05:32.389\nlooked so I think the name potato puffs\nreally fits\n\n00:05:32.389 --> 00:05:36.900\nalthough mashed potato top would be\npretty good too and then as far as\n\n00:05:36.900 --> 00:05:40.860\nserving these I think there's a lot of\ndifferent directions we can go and right\n\n00:05:40.860 --> 00:05:44.669\nhere I'm serving them with a green chili\naioli which is nothing more than my\n\n00:05:44.669 --> 00:05:49.110\nfamous green chili pesto mixed into some\nmayonnaise and yes I should probably\n\n00:05:49.110 --> 00:05:53.130\nshow you how to make green chili pesto\nbut anyway that made for an absolutely\n\n00:05:53.130 --> 00:05:57.180\nspectacular dip for these warm puffs and\nsince I'm gonna need all of these I can\n\n00:05:57.180 --> 00:06:01.139\ntotally double dip if I want so as far\nas doing these as a warm snack or\n\n00:06:01.139 --> 00:06:04.440\nappetizer\nthey definitely passed the test but I\n\n00:06:04.440 --> 00:06:08.370\nalso think they would make a great and\nvery interesting breakfast potato next\n\n00:06:08.370 --> 00:06:12.930\nto a couple fried eggs and in the spirit\nof full disclosure I fully admit I'm a\n\n00:06:12.930 --> 00:06:17.699\nmashed potato fanatic and loved any and\nall kinds so I knew I was gonna love\n\n00:06:17.699 --> 00:06:22.530\nthese I just didn't realize how much so\nthese really did work well with the eggs\n\n00:06:22.530 --> 00:06:26.520\nand the dip but these were also make for\na great side dish for something like a\n\n00:06:26.520 --> 00:06:31.560\nsteak which is basically what the\noriginal fried recipes used for speaking\n\n00:06:31.560 --> 00:06:34.110\nof which I did save a little bit of the\nbatter so I could show you what these\n\n00:06:34.110 --> 00:06:38.610\nlook like fried and while I did want you\nto see the difference not enough to\n\n00:06:38.610 --> 00:06:42.830\nactually get my deep fryer out and do\ncorrectly so as you can see I'm just\n\n00:06:42.830 --> 00:06:47.360\nshallow frying these in a little bit of\noil for a few minutes at let's say 375\n\n00:06:47.360 --> 00:06:51.380\nuntil nicely browned and while the\ninsides gonna be pretty much the same\n\n00:06:51.380 --> 00:06:54.500\nwhether you bake these are deep frying\nthe outside is definitely gonna be\n\n00:06:54.500 --> 00:06:58.970\ndarker and crispier and I would have\ndone the fork scrape but these were too\n\n00:06:58.970 --> 00:07:04.580\nsmall so then I tried rubbing one on the\nrack but that didn't work so you'll just\n\n00:07:04.580 --> 00:07:10.430\nhave to settle for the sound of me\nbiting one and like I said the outside\n\n00:07:10.430 --> 00:07:13.850\nis gonna be a lot crispier although\nthese could used another 30 seconds\n\n00:07:13.850 --> 00:07:18.380\nsince these were still a little bit\nunderdone in the center nevertheless I\n\n00:07:18.380 --> 00:07:22.640\nstill enjoyed those very much and they\nreally are amazing fried which is\n\n00:07:22.640 --> 00:07:25.580\nsomething to keep in mind if you're one\nof these families that likes to deep-fry\n\n00:07:25.580 --> 00:07:30.530\ntheir turkey I mean you're already gonna\nhave a big vat of hot oil so why not but\n\n00:07:30.530 --> 00:07:34.790\nanyway that's it how to make the classic\npalm dough Fein whether you end up\n\n00:07:34.790 --> 00:07:39.740\ndeep-frying them or baking them in the\noven if you like mashed potatoes and you\n\n00:07:39.740 --> 00:07:43.820\nlike puffs I really think you should\ngive these a try soon so head over to\n\n00:07:43.820 --> 00:07:46.910\nfood wishes dot-com for all the\ningredient amounts of more info as usual\n\n00:07:46.910 --> 00:07:51.970\nand as always enjoy\n\n00:08:07.810 --> 00:08:09.870\nyou" ], "output": "media/", "pwd": "/data/archive/1728416227.684184", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:38:33.277943+00:00", "status": "succeeded" }, { "cmd": [ "/usr/local/bin/yt-dlp", "--restrict-filenames", "--trim-filenames", "128", "--write-description", "--write-info-json", "--write-annotations", "--write-thumbnail", "--no-call-home", "--write-sub", "--write-auto-subs", "--convert-subs=srt", "--yes-playlist", "--continue", "--no-abort-on-error", "--ignore-errors", "--geo-bypass", "--add-metadata", "--format=(bv*+ba/b)[filesize<=750m][filesize_approx<=?750m]/(bv*+ba/b)", "--skip-download", "--cache-dir=/data/yt-dlp-cache/", "--cookies=/data/yt-dlp-cache/cookies.txt", "--proxy=socks5://tor-socks-proxy:9150", "--no-playlist", "https://m.youtube.com/watch?v=ZuFsunQGK68" ], "cmd_version": "2024.10.7", "end_ts": "2026-06-26T18:27:10.752698+00:00", "index_texts": [ "Learn how to make Baked Potato Puffs! We took a classic French fried potato puff recipe, called \u201cpomme dauphine,\u201d and adapted it for the oven, with fairly fantastic results. Whether enjoyed as a snack, a breakfast potato, or a side dish, these mashed potato tots are not to be missed. Visit https://foodwishes.blogspot.com/2018/10/baked-potato-puffs-new-way-to-pomme.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Baked Potato Puffs recipe!\n\nYou can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/\u201d", "WEBVTT\nKind: captions\nLanguage: en\n\n00:00:00.260 --> 00:00:08.309\nhello this is chef john from food wishes\ncomma with baked potato puffs that's\n\n00:00:08.309 --> 00:00:12.330\nright they said there was no way to do a\nbig version of these famous french fried\n\n00:00:12.330 --> 00:00:17.310\npotato puffs which go by the name pom\ndolfinh but you know what I think we did\n\n00:00:17.310 --> 00:00:21.330\nand for the record I'm just assuming\nthat's what they said I mean no one's\n\n00:00:21.330 --> 00:00:24.779\never reached out to me directly but I'm\npretty sure someone said you can't do\n\n00:00:24.779 --> 00:00:29.220\nthese in the oven and you know what if\nthose people do exist they were just\n\n00:00:29.220 --> 00:00:32.579\nproven wrong but anyway let's go ahead\nand get started by making some mashed\n\n00:00:32.579 --> 00:00:36.180\npotatoes which I'm going to do by\nsimmering some Yukon Golds and some\n\n00:00:36.180 --> 00:00:40.770\nsalted water for however long it takes\nfor them to get very tender but not\n\n00:00:40.770 --> 00:00:45.329\nfalling apart okay if we cook these too\nfar they're gonna absorb water and our\n\n00:00:45.329 --> 00:00:49.710\npuffs might get too heavy okay we're\nmaking puffs not lumps so we're gonna\n\n00:00:49.710 --> 00:00:53.280\nwant to be testing that with a knife and\nwhen they are in fact very tender\n\n00:00:53.280 --> 00:00:57.329\nwithout falling apart we'll go ahead and\ndrain those and then mash them which I'm\n\n00:00:57.329 --> 00:01:01.230\njust gonna do using this regular potato\nmasher all right if we were in culinary\n\n00:01:01.230 --> 00:01:04.409\nschool they would make us use what's\ncalled a ricer which is basically a\n\n00:01:04.409 --> 00:01:08.100\npress that has a screen and you push the\npotato through and it's nice because you\n\n00:01:08.100 --> 00:01:11.670\ndon't get any lumps and if you have one\nin you're feeling fancy go ahead and use\n\n00:01:11.670 --> 00:01:16.409\nit but just a regular masher like this\nwill totally work and then once that's\n\n00:01:16.409 --> 00:01:20.430\nmashed what we're gonna need to do is\nabsolutely nothing okay just simply set\n\n00:01:20.430 --> 00:01:24.150\nthat aside while we move on to make the\nother major component which is believe\n\n00:01:24.150 --> 00:01:28.110\nit or not the exact same dough we used\nto make cream puffs and eclairs no I'm\n\n00:01:28.110 --> 00:01:30.659\nnot kidding\nso what we're going to do is bring some\n\n00:01:30.659 --> 00:01:35.670\nwater and butter and a little pinch of\nsalt to a boil over medium heat and as\n\n00:01:35.670 --> 00:01:38.939\nsoon as our butters melted in that\nstarts to bubble we'll go ahead and stir\n\n00:01:38.939 --> 00:01:42.810\nin some flour and then using a wooden\nspoon what we'll do is cook this for a\n\n00:01:42.810 --> 00:01:46.320\nfew minutes\nstill over medium heat until it\n\n00:01:46.320 --> 00:01:50.040\nbasically pulls together to form a dough\nand all that stuff should pull semi\n\n00:01:50.040 --> 00:01:54.240\ncleanly off the bottom and a few minutes\nlater if everything goes according to\n\n00:01:54.240 --> 00:01:55.860\nplan\nyou should end up with something that\n\n00:01:55.860 --> 00:01:59.939\nlooks like this and once that happens\nwhat we'll do is transfer that into a\n\n00:01:59.939 --> 00:02:04.469\nbowl and kind of spread it out a little\nbit because we want to let this cool for\n\n00:02:04.469 --> 00:02:09.420\nabout five minutes or so so it's not too\nhot for the next step which would be to\n\n00:02:09.420 --> 00:02:13.860\nmix in one whole egg which is you can\nprobably see I beaten ahead of time\n\n00:02:13.860 --> 00:02:17.460\nbecause it does mix in a little better\nthat way and I'm gonna go ahead and mix\n\n00:02:17.460 --> 00:02:21.300\nthat in with a spatula and in case\nyou're wondering yes I do usually use a\n\n00:02:21.300 --> 00:02:25.620\nwhisk which does a much faster job but\nonce it comes together I'll get stuck\n\n00:02:25.620 --> 00:02:29.700\ninside the whisk and you have to use a\nspatula anyway to get it off so I\n\n00:02:29.700 --> 00:02:32.970\nfigured I would save a step and while\nwe'll take a little bit longer\n\n00:02:32.970 --> 00:02:37.500\neventually if you keep smearing and\nsmashing mix it in mashing eventually\n\n00:02:37.500 --> 00:02:41.610\nyou should end up with a very very soft\nvery sticky dough and once that's been\n\n00:02:41.610 --> 00:02:45.390\naccomplished we are now ready to mix our\ntwo components so we'll go ahead and\n\n00:02:45.390 --> 00:02:49.230\ntake exactly one cup of our mashed\npotatoes and add it to our pot tissue\n\n00:02:49.230 --> 00:02:53.070\nwhich I believe is the French name for\nthat dough and we'll go ahead and mix\n\n00:02:53.070 --> 00:02:56.730\nthat with our spatula until well\ncombined and I should mention you can\n\n00:02:56.730 --> 00:02:59.880\nchange the ratio between potato and\ndough depending on what kind of texture\n\n00:02:59.880 --> 00:03:03.180\nyou want to end up with okay with less\npotato you're gonna end up with\n\n00:03:03.180 --> 00:03:06.360\nsomething that's a little bread here\nmore like a fritter or maybe like a\n\n00:03:06.360 --> 00:03:10.650\npotato flavored donut whereas with a\nhigher potato concentration you're gonna\n\n00:03:10.650 --> 00:03:13.950\nend up with something that's more like a\ndeep-fried mashed potato which by the\n\n00:03:13.950 --> 00:03:18.150\nway is what I prefer but anyway we're\ngonna go ahead and give that a mix which\n\n00:03:18.150 --> 00:03:21.150\none we're gonna give it a taste for\nseasoning because even though there's a\n\n00:03:21.150 --> 00:03:24.540\nlittle salt in the dough and we cooked\nour potatoes with salts we're probably\n\n00:03:24.540 --> 00:03:29.430\ngonna need some more so I did add some\nmore salt as well as a little shake of\n\n00:03:29.430 --> 00:03:34.850\ncayenne plus a very small but possibly\nvery important grating a fresh nutmeg\n\n00:03:34.850 --> 00:03:41.100\nokay just a little touch mostly down or\nthe traditional palm dolfinh recipe and\n\n00:03:41.100 --> 00:03:44.940\nwe'll go ahead and give that one last\nmix and by the way if you were gonna add\n\n00:03:44.940 --> 00:03:48.300\nsomething like crumbled bacon or green\nonions or chives or something like that\n\n00:03:48.300 --> 00:03:52.560\nthis would be the point you do that all\nright I'm just showing you the basic\n\n00:03:52.560 --> 00:03:57.209\nchords here you have to write your own\nsong so feel free to accessorize this I\n\n00:03:57.209 --> 00:04:02.820\nmean you guys are after all the bots of\nyour mashed potato tots and that's it\n\n00:04:02.820 --> 00:04:06.660\nonce everything's mixed together we are\nready to cook these which traditionally\n\n00:04:06.660 --> 00:04:09.810\nwould mean scooping this into a deep\nfryer but we're not doing that\n\n00:04:09.810 --> 00:04:13.650\nas you may have heard we're gonna bake\nthese so I went ahead and scooped those\n\n00:04:13.650 --> 00:04:17.729\ninto a very well buttered mini muffin\npan and I was really hoping this would\n\n00:04:17.729 --> 00:04:22.229\nwork because generally baking is a lot\neasier than deep-frying so I went ahead\n\n00:04:22.229 --> 00:04:27.240\nand scooped those in and I was thinking\nabout giving him the old tappet abba but\n\n00:04:27.240 --> 00:04:32.280\nI didn't I left those as is and then I\nheaded to the oven where I pop those\n\n00:04:32.280 --> 00:04:38.639\ninto the center or sort of the center of\na very half 450 degree oven for about 20\n\n00:04:38.639 --> 00:04:44.250\nminutes or until they were golden brown\nand puffed and looked like this so at\n\n00:04:44.250 --> 00:04:47.430\nthis point I was very happy with how\nthey looked but I was kind of scared\n\n00:04:47.430 --> 00:04:51.780\nthey had stuck but much to my delight\nthey did not and they actually came out\n\n00:04:51.780 --> 00:04:55.979\nvery easily and as I was lifting these\nup transferring them onto the cooling\n\n00:04:55.979 --> 00:05:01.050\nrack I really was amazed at how light\nthey felt I'm talking feather-light so I\n\n00:05:01.050 --> 00:05:06.300\nthought that was a really good sign and\nI couldn't wait to try one but I did for\n\n00:05:06.300 --> 00:05:08.430\na couple minutes\nokay we don't want to eat things that\n\n00:05:08.430 --> 00:05:12.150\nare so how we can't taste him so I left\nthose cool for about five minutes\n\n00:05:12.150 --> 00:05:16.050\nbefore breaking one open so you could\nsee what was going on and what's going\n\n00:05:16.050 --> 00:05:21.330\non is this a super light airy fluffy\nmashed potato encased in a buttery\n\n00:05:21.330 --> 00:05:25.169\ngolden-brown crust all right what part\nof that doesn't sound like something you\n\n00:05:25.169 --> 00:05:29.069\nreally want to eat and they really did\ntaste and feel every bit as good as they\n\n00:05:29.069 --> 00:05:32.389\nlooked so I think the name potato puffs\nreally fits\n\n00:05:32.389 --> 00:05:36.900\nalthough mashed potato top would be\npretty good too and then as far as\n\n00:05:36.900 --> 00:05:40.860\nserving these I think there's a lot of\ndifferent directions we can go and right\n\n00:05:40.860 --> 00:05:44.669\nhere I'm serving them with a green chili\naioli which is nothing more than my\n\n00:05:44.669 --> 00:05:49.110\nfamous green chili pesto mixed into some\nmayonnaise and yes I should probably\n\n00:05:49.110 --> 00:05:53.130\nshow you how to make green chili pesto\nbut anyway that made for an absolutely\n\n00:05:53.130 --> 00:05:57.180\nspectacular dip for these warm puffs and\nsince I'm gonna need all of these I can\n\n00:05:57.180 --> 00:06:01.139\ntotally double dip if I want so as far\nas doing these as a warm snack or\n\n00:06:01.139 --> 00:06:04.440\nappetizer\nthey definitely passed the test but I\n\n00:06:04.440 --> 00:06:08.370\nalso think they would make a great and\nvery interesting breakfast potato next\n\n00:06:08.370 --> 00:06:12.930\nto a couple fried eggs and in the spirit\nof full disclosure I fully admit I'm a\n\n00:06:12.930 --> 00:06:17.699\nmashed potato fanatic and loved any and\nall kinds so I knew I was gonna love\n\n00:06:17.699 --> 00:06:22.530\nthese I just didn't realize how much so\nthese really did work well with the eggs\n\n00:06:22.530 --> 00:06:26.520\nand the dip but these were also make for\na great side dish for something like a\n\n00:06:26.520 --> 00:06:31.560\nsteak which is basically what the\noriginal fried recipes used for speaking\n\n00:06:31.560 --> 00:06:34.110\nof which I did save a little bit of the\nbatter so I could show you what these\n\n00:06:34.110 --> 00:06:38.610\nlook like fried and while I did want you\nto see the difference not enough to\n\n00:06:38.610 --> 00:06:42.830\nactually get my deep fryer out and do\ncorrectly so as you can see I'm just\n\n00:06:42.830 --> 00:06:47.360\nshallow frying these in a little bit of\noil for a few minutes at let's say 375\n\n00:06:47.360 --> 00:06:51.380\nuntil nicely browned and while the\ninsides gonna be pretty much the same\n\n00:06:51.380 --> 00:06:54.500\nwhether you bake these are deep frying\nthe outside is definitely gonna be\n\n00:06:54.500 --> 00:06:58.970\ndarker and crispier and I would have\ndone the fork scrape but these were too\n\n00:06:58.970 --> 00:07:04.580\nsmall so then I tried rubbing one on the\nrack but that didn't work so you'll just\n\n00:07:04.580 --> 00:07:10.430\nhave to settle for the sound of me\nbiting one and like I said the outside\n\n00:07:10.430 --> 00:07:13.850\nis gonna be a lot crispier although\nthese could used another 30 seconds\n\n00:07:13.850 --> 00:07:18.380\nsince these were still a little bit\nunderdone in the center nevertheless I\n\n00:07:18.380 --> 00:07:22.640\nstill enjoyed those very much and they\nreally are amazing fried which is\n\n00:07:22.640 --> 00:07:25.580\nsomething to keep in mind if you're one\nof these families that likes to deep-fry\n\n00:07:25.580 --> 00:07:30.530\ntheir turkey I mean you're already gonna\nhave a big vat of hot oil so why not but\n\n00:07:30.530 --> 00:07:34.790\nanyway that's it how to make the classic\npalm dough Fein whether you end up\n\n00:07:34.790 --> 00:07:39.740\ndeep-frying them or baking them in the\noven if you like mashed potatoes and you\n\n00:07:39.740 --> 00:07:43.820\nlike puffs I really think you should\ngive these a try soon so head over to\n\n00:07:43.820 --> 00:07:46.910\nfood wishes dot-com for all the\ningredient amounts of more info as usual\n\n00:07:46.910 --> 00:07:51.970\nand as always enjoy\n\n00:08:07.810 --> 00:08:09.870\nyou" ], "output": "ArchiveError: Failed to save media", "pwd": "/data/archive/1728416227.684184", "schema": 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