Lorette Potatoes

• 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

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