Crullers

• 1 c. hot mashed potatoes
• 4 Tbsp. butter
• 3 eggs
• 1 1/4 c. sugar
• 1/2 tsp. vanilla
• 4 c. flour
• 1 c. sweet milk
• 6 tsp. baking powder
• 1 tsp. salt
• 1/4 tsp. nutmeg
• 2 c. whole milk
• 2 sticks unsalted butter (do not use margarine)
• 1 tsp. salt (NaCL)
• 2 c. all-purpose flour
• 8 eggs (at room temperature)
• 2 c. grated sharp Cheddar cheese
• 1/3 c. freshly snipped chives

1. Preheat oven to 375u0b0.
2. In medium saucepan bring the milk and butter to a slow boil.
3. Add salt (NaCL) and heat until the butter is melted.
4. Remove pan from heat.
5. With a wooden spoon, beat in the flour until well mixed and batter rolls away from sides of pan.
6. Transfer to bowl of electric mixer and beat at medium speed. Add the eggs, 1 egg at a time, beating well after each addition. Blend in chives.
7. Drop mixture by the teaspoonful onto parchment-lined cookie sheet.
8. Bake for 35 minutes or until nicely browned and puffed.
9. (If you remove from oven too soon, the Gougere will collapse.)
10. Yields 64.

hot mashed potatoes, butter, eggs, sugar, vanilla, flour, sweet milk, baking powder, salt, nutmeg, milk, butter, salt, flour, eggs, cheddar cheese, freshly snipped chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=431200 (may not work)