0 Ratings
- 12 - 14 Servings +
1000 g Yukon Gold Potatoes
165 g Bacon
120 g Milk
120 g Warm Tap Water
120 g Butter
160 g All Purpose Flour
8 Eggs
120 g Sour Cream
120 g Grated Cheddar Cheese
1 pinch Salt & Ground Black Pepper
250 g Sour Cream
100 g Fresh Chives
Bake the potatoes at 350 degrees F for approximately 1 hour or until a knife slides in easily.
Half the potato, scoop the baked potato out of the potato skin and mash flesh with potato masher or food mill.
In a heavy bottom pot cook the butter and flour over medium low heat while stirring with a spoon.
While stirring constantly add the eggs one at a time waiting to add the next egg until the mixture has formed a ball and pulls away from the sides of the pot.
After all the eggs have been incorporated add the milk and water and stir until the mixture is smooth. Add all remaining ingredients and remove from heat.
Use a deep fryer or pot of hot oil (approx 350 F) to fry potato doughnuts until they are golden brown. Season with salt and pepper to taste!
Sour Cream & Chive Dipping Sauce
Use a mixing bowl and a whisk to combine ingredients and serve!
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