Potato profiteroles

Ingredients for 6 servings:

• 100 ml water
• 100 ml milk
• 100 g butter
• 100 g flour
• 3 large eggs
• 500 g mashed potatoes, instant or homemade

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

quick, savory version of the sweet classic

Preheat the oven to 200°C fan/convection oven. First, prepare the mashed potatoes so they can cool during the subsequent steps. I used instant mashed potatoes with fried onions and croutons. For homemade mashed potatoes, this should be made from 500g of potatoes with 2 tablespoons of milk and a little salt. If you like, you can season with nutmeg. For the main batter, heat the water with the milk and melt the butter in it. Then add all the flour to the pot and stir with a wooden spoon until a rubbery, tough lump forms. Allow the mixture to cool slightly and transfer it to a mixing bowl. Gradually beat in the eggs. Now stir in the cooled mashed potatoes. Transfer the entire mixture to a piping bag and pipe small rosettes onto the baking sheet lined with baking paper. If you like, you can brush the rosettes with a mixture of egg and milk. Finally, place everything in the oven preheated to 200°C and bake for about 30 minutes. These profiteroles are perfect for filling with herb quark or various cream cheese spreads. Tip: By adding a little sugar and a little less salt, these profiteroles can also serve as a sweet base. In this case, however, use plain mashed potatoes and sprinkle with sugar, for example, before baking.