1/4 cup water
2 Tablespoons butter
1/4 cup flour
1 large egg
1/2 cup mashed potato
salt and pepper, to taste
filling of choice
Preheat oven to 400◦F. Line a baking sheet with parchment paper.
Bring the water and butter to a boil in a small saucepan. Add the flour all at once and stir immediately until the mixture comes together. Remove from heat and leave to cool for a few minutes until the bottom of the pot can be touched, but a hand cannot be held on it. Beat in the egg until dough is smooth and glossy. Beat in the potato and seasoning.
Use a small ice cream scoop (or tablespoon) to scoop the mixture and drop on prepared baking sheet.
Bake for about 30 minutes until puffs are slightly risen and golden on top.
To assemble potato profiteroles or 'cream puffs', you simply need a filling to sandwich two puffs together like macaroons. I suggest anything you like to eat with mashed or baked potatoes (although I do not recommend ketchup, sorry). Try a savory spreadable cream cheese (such as herb and garlic), sour cream, aioli or mayo, cheese, pesto, etc.
This recipe came about when I wanted to make a different kind of potato with mash, but was tired of making my typical 'pommes duchesse'. They are a cross between these duchess potatoes and a profiterole and are easy to make, especially if you happen to have leftover mash on hand.
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