Name: Lorette Potatoes
Ingredients: 16 lb. Potatoes; 8 each Egg Yolks; 2 lb. Grated Cheddar Cheese; 3 C. Green Onions (sliced); Salt and pepper to taste; Nutmeg to taste; 16 oz. Water; 8 oz. Butter (cut into pieces); 1 tsp. salt; 1 tsp. sugar; 12 oz. Bread Flour; 4 to 6 Eggs Choux Paste:; 16 oz. Water; 8 oz. Butter (cut into pieces); 1 tsp. salt; 1 tsp. sugar; 12 oz. Bread Flour; 4 to 6 eggs

Lorette Potatoes

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Servings

Ingredients

16 lb. Potatoes
8 each Egg Yolks
2 lb. Grated Cheddar Cheese
3 C. Green Onions sliced
Salt and pepper to taste
Nutmeg to taste
16 oz. Water
8 oz. Butter cut into pieces
1 tsp. salt
1 tsp. sugar
12 oz. Bread Flour
4 to 6 Eggs Choux Paste:
16 oz. Water
8 oz. Butter cut into pieces
1 tsp. salt
1 tsp. sugar
12 oz. Bread Flour
4 to 6 eggs

Instructions

Preparation

1 Wash and peel the potatoes. Cut into large pieces and boil until tender.2 Drain and dry the potatoes in a warm oven (150°F), until no more steam rises from them.3 Mash through a food mill or ricer. Fold in the cheese, seasonings and green onions, mix well. Add the egg yolks, mix well. Prepare teh choux paste: 4 Combine the water, butter, salt, and sugar, bring to a rolling boil.5 Transfer mixture to the bowl of an electric mixer, and using the paddle attachment on high speed, beat in the eggs two at a time.6 Incorporate the eggs fully and scrape down the sides of the bowl after each addition.7 When the dough is a medium stiff paste and has a shiny appearance; stop adding eggs.8 Fold 80 oz. of the choux paste into the potato mixture, mix well.9 Pipe the mixture onto 6″ patty paper squares in circular ring shapes to resemble donuts.10 Fry in the donut fryer at 375°. Drain on absorbent towels, serve.
Source:
Idaho Potato Commission