Saturday Potato Pillows
4 medium Idaho® russet potatoes
2 t salt
2 whole eggs
1 1/4 c + extra for dusting all-purpose flour
2 T melted butter
1/2 t white pepper
Frying oil 1"
DIRECTIONS:
Boil potatoes with the salt, in the peel, until thoroughly cooked.
Peel when still warm. Grate through a fine grater.
Place on a counter. Make a hole in the center and drop in
the eggs. With your finger, work eggs into potatoes, only slightly.
Drizzle with the butter.
Sprinkle with all of the flour and pepper.
Now quickly work into a medium soft dough. Do not overwork.
Divide dough into 4 parts. Generously dust counter with flour
and with a rolling pin, roll dough out to a 1/8" thickness.
With a dough cutter or pairing knife, cut into 3" triangles.
Heat frying oil to 350°. Place triangles into oil and constantly
spoon hot oil over them. Brown and turn to brown other side
. (Note: If pillows do not puff fully, the oil is either too hot or
not hot enough.)
Place in one layer only onto a paper towel lined plate and
sprinkle with extra salt. Serve at once with the following
sauces: pineapple chutney sauce, guacamole, or tomato
and cilantro salsa.
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