HOME-STYLE "TATER TOTS" WITH TRUFFLES

Home-Style

Yield Makes about 50

Number Of Ingredients 12

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1 cup water
1/2 cup (1 stick) butter, cut into 1-inch pieces
1/2 teaspoon salt
1 cup all purpose flour plus additional for coating
2 large eggs
1 1/4 pounds Yukon Gold potatoes, peeled, cut into 2-inch cubes
2 teaspoons finely chopped black truffle
1 1/2 teaspoons white truffle oil*
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Vegetable oil (for deep-frying)
*Truffle oil is available at some supermarkets, specialty foods stores, and Italian markets.

Steps:

Bring first 3 ingredients to boil in heavy medium saucepan. Add 1 cup flour; stir over medium-high heat until mixture pulls away from edges of pan, about 1 minute. Transfer to medium bowl. Using electric mixer, beat dough 3 minutes. Add eggs 1 at a time, beating well between additions. Measure 1 1/2 cups dough and reserve (discard any remaining dough).
Place potatoes in medium saucepan. Add enough water to cover by 1 inch. Boil until tender, about 12 minutes. Drain. Press potatoes through ricer or food mill into large bowl. Add 1 1/2 cups reserved dough, chopped truffle, truffle oil, salt, and white pepper. Using electric mixer, beat dough on low speed to blend.
Line baking sheet with parchment paper. Transfer dough to pastry bag fitted with 3/4-inch-diameter plain tip. Pipe dough in logs onto prepared sheet. Freeze until firm but not frozen, about 1 hour. Cut logs into 1 1/4-inch-long pieces. Toss in flour, return to sheet, cover, and freeze completely. DO AHEAD Can be made 1 week ahead. Store in airtight container; keep frozen.
Pour enough oil into large saucepan to measure depth of 2 inches. Heat oil to 350°F. Working in batches, cook frozen potato pieces until cooked through and golden brown, stirring occasionally, about 3 minutes. Transfer to paper towels to drain. Sprinkle with salt and serve.