Butterfield 8 and Gluten Free Potato Puffs

"Another one of those hats," she said.
"Another one of what hats?"
"Didn't you see it?  I think they're rather cute, but I don't know whether to buy one or not." -Butterfield 8

I am reading Butterfield 8, which is set in early 1930.  Every decade hats change and the fashionable girls start following the trend.  At the beginning of the 1930's the cloche was the newest look, close fitting and requiring bobbed hair.  The flapper was defined in 1929 and she had to wear a cloche.  I was very curious about the book after seeing the movie starring Elizabeth Taylor.  As usual Hollywood took great liberties with the story and focused on her character, Gloria's, story and changed the time frame to the 1950's which of course was when Taylor was her most beautiful. The book is much more complicated and has many more characters.

I am not sure when the French decided to mix potatoes with a Pāte á Choux dough and make potato puffs, but I am very happy they did and happily I found a recipe.  The only thing left was to make them gluten free.  My family is crazy for them!

Potato Puffs

makes about 20 puffs

2-4 small-medium potatoes, use a fluffy potato like russets, red potatoes or Ukon gold, boiled whole in salted water until tender, peeled and mashed.
3/4 tsp. salt
1/2 cup milk
3 tbs. butter
1/2 cup Zazu & Violets' all purpose gluten free flour mix
1/4 tsp. xanthan gum
2 large eggs
olive oil or grape seed oil for frying

Pāte á Choux dough

Bring to a boil milk, 1/4 tsp. salt and the butter.  Remove from the heat, add the flour mixed with the other 1/2 tsp. salt and xanthan gum all at once and mix with a wooden spoon until it comes together in a ball.  Cook for 30 seconds over low heat, transfer to a mixing bowl and let cool for 5 minutes.  Beat in the eggs one at a time with the wooden spoon until the mixture is smooth and fluffy.

Stir in the potatoes to make the potato puff mixture.

Heat 2-3" of the oil in a high-sided pot to 350 degrees.  Use a 1 oz. cookie scoop to measure the puffs and drop into the hot oil.  Don't overcrowd the frying pot.  Fry for 2 minutes, then turn the puffs so they brown all over.  Fry another 2-4 minutes, turning the puffs in the oil until dark golden brown all over.  Remove to paper towels to drain while you continue frying the puffs.  You can also keep them in a warm oven if you want to serve them all at once, but there is usually someone ready to eat them as soon as they can.

I make a dipping sauce of mayo mixed with a spicy brown mustard.

I actually prefer to fry them in olive oil, the crust is a little more golden and delicate.  Watch out, they are highly addictive!

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