The Golden Truffle-Parmesan Potato Donuts

*Prep time: 30 mins | Cook time: 15 mins*

### **1. The Essentials**

* **2 lbs** Russet Potatoes (peeled and boiled until tender)

* **1 cup** All-purpose flour

* **1** Egg (beaten)

* **½ cup** Grated Parmigiano-Reggiano

* **1 tsp** Garlic powder

* **Seasoning:** Salt, white pepper, and a drizzle of truffle oil.

* **Frying:** Neutral oil (Grapeseed or Vegetable).

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### **2. The Method**

#### **The "Cloud" Dough**

1. **Rice them:** For the "fluffiest" interior, pass your hot boiled potatoes through a **potato ricer**. Do not mash them by hand, as this makes them gummy.

2. **Combine:** While the potatoes are still warm, fold in the flour, egg, cheese, and garlic powder. The heat from the potatoes will slightly "cook" the flour, creating a pliable dough.

3. **Flavor:** Add a touch of truffle oil and salt. Knead gently until smooth.

#### **The Shape**

1. Roll the dough into long "snakes" and join the ends to form a donut ring.

2. **Pro Tip:** For a more "refined" look, use a piping bag with a large star tip to pipe rings onto parchment paper. This creates ridges that get extra crispy.

3. **Chill:** Place the rings in the freezer for 15 minutes. This ensures they hold their shape when they hit the hot oil.

#### **The Golden Fry**

1. Heat oil to **350°F (175°C)**.

2. Fry the donuts in batches for 3–4 minutes until they are a deep, "vibrant" golden brown.

3. Drain on a wire rack and immediately hit them with a final dusting of Parmesan and fine sea salt.

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### **3. Plating Art**

1. **The Stack:** Stack three potato donuts vertically on a minimalist slate or white plate.

2. **The Dip:** Serve with a small, elegant ramekin of **Smoked Paprika Aioli** or a **Chive Crème Fraîche**.

3. **The Finish:** Garnish with micro-chives or edible gold flakes for a "touch of luxury."

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### **Chef’s Tip for "Perfect Balance"**

> If you want a "lighter" version, you can mix the potato mash with a bit of **Choux Pastry** (the dough used for cream puffs). This creates a "Pommes Dauphine" donut that is incredibly airy and hollow in the center, almost like a savory beignet.