Potato Crispy Puffs

PREP /TOTAL TIME: 1 hour  40  minutes
Makes :about 60 fritters                  VEGETARIAN

These enticing Chilean potato puffs, known as papas duquesas, are a cross between mashed potatoes and french fries.

2-1/4                   pounds baking potatoes, peeled and cut into 2-inch chunks
                              **Salt **
1                         large egg, beaten
1                         tablespoon unsalted butter
2                         tablespoons nonfat dry milk
2                         tablespoons freshly grated Parmigiano-Reggiano cheese
1/2                      cup all-purpose flour
                           **Pinch of freshly grated nutmeg **
                           **Vegetable oil, for frying**

1 .             Put the potatoes in a large saucepan and cover with water. Add a large pinch of salt and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain the potatoes and return them to the saucepan. Cook for 1 minute over high heat, shaking the pan frequently to dry out the potatoes.
2 .             Pass the potatoes through a ricer into a large bowl. Stir in the egg, butter, dry milk, cheese, flour and nutmeg; season with salt. Using floured hands, roll the potato mixture into 1-inch balls; you should have about 60.
3 .              Preheat the oven to 350°. In a large nonstick skillet, heat 1/2 inch of vegetable oil until shimmering. Working in batches of about 12, fry the potato balls over moderately high heat until they are browned on 3 sides, 2 to 3 minutes per side. Drain on paper towels, season lightly with salt and transfer the potato balls to a large rimmed baking sheet. Repeat with the remaining balls.
4 .             When all of the puffs are fried, reheat them in the oven for about 10 minutes. Serve at once.
TIP :
Make Ahead The recipe can be prepared through Step 2 and refrigerated overnight. Bring the potato balls to room temperature before frying.