Recipe: Potato Churro

Name: Recipe: Potato Churro
Ingredients: 8

Recipe Preparation

Heat the oven and the fryer to 350°F.
Wrap the potatoes individually in foil and bake for about 1 hour until tender.
Remove the potato skins.
Pass the potatoes through a ricer and reserve.
Combine the heavy cream, butter, nutmeg and salt in a sauce pot. Bring it to a boil and add the sifted flour, stirring until it resembles a roux.
Add the dough to a mixer with paddle attachment and paddle to cool it slightly, then add the eggs one at a time to incorporate.
Mix in the riced potato until fully incorporated.
Place the dough into a pastry bag with your largest star tip and refrigerate so the dough rests and lightens.
Squeeze out 6″ of dough (about 2 oz.) into the fryer and cook until it’s golden-brown (about 5 minutes).
Drain the fryer oil from the churro and shake with coffee rub seasoning.