- Srv: 4
- Cal: 606
- By: Hendrika Isensee Capers Fine Dining Chelan, Washington
- 3 large Washington White Rose or Cascade white potatoes (about 2 pounds)
- Salt and pepper to taste
- Pinch ground nutmeg
- 1/2 cup butter
- 1 cup flour + extra for coating potato balls
- 3 eggs
- 1/2 to 1 cup milk
- Canola oil or butter for pan frying
Scrub potatoes under cold running water. Peel, cut into 2-inch chunks and cook in boiling salted water until tender. Drain. Rice the potatoes with salt, pepper and nutmeg into a large bowl.
In a medium saucepan over medium-high heat, melt butter. Stir in the 1 cup flour and cook and stir until mixture forms a ball that no longer sticks to sides of the pan. Take the pan off the heat. Add eggs one at a time, beating well after each addition.
Gently mix the flour mixture and 1/2 cup milk into riced potatoes. The mixture must be firm enough to mound. Add more milk, a tablespoon at a time, if necessary. Using two teaspoons (as you would for cookies) form into rounded mounds about 2 x 1-1/2 inches and drop onto a baking sheet lightly coated with flour. Roll the balls lightly in flour to prevent sticking.
In a large skillet over medium-high heat, heat oil or butter. Add potato balls a few at a time and cook, turning once, until nicely browned, about 2 to 3 minutes. Serve 3 to 5 pieces per serving, depending on the size of the pieces.