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
10 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.
Add the milk and water and stir until the mixture is smooth. Add all remaining ingredients and remove from heat.
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.
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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