Here is one of our favourite ways of eating potatoes with a big meal, like the Christmas lunch. Puffballs are deep fried balls of potato and choux pastry mix - they are light and very tasty, here's how to make them.
We'd eaten this recipe for 40 years at my folks' before we discovered the "proper" name for them is "Pommes Dauphine", and they were quite popular in Eastern Europe too.
Step 1: First Collect the Ingredients
1lb, or 450 gms of mashed potatoes
1/4 pint 145mL of water
3 eggs (1 yolk and 2 whole eggs)
2.5 oz (71g) of plain "all purpose" flour.
3 oz (85g) of butter (1 oz and 2oz)