Three-quarters cup of cooked and mashed potatoes
One and a quarter cups of potato cooking water
One tablet of active dry yeast (15g)
One tablespoon of sugar
Four tablespoons of butter or margarine
Two teaspoons of salt
Five cups of all-purpose flour
One egg, lightly beaten with one tablespoon of water
Two teaspoons of sesame seeds, poppy seeds, or chopped fresh herbs such as parsley or thyme
Recheio: One-quarter cup of cornstarch
Two cups of milk
One cup of grated Parmesan cheese
Three-quarters cup of cooked and mashed potatoes
One and a quarter cups of potato cooking water
One tablet of active dry yeast (15g)
One tablespoon of sugar
Four tablespoons of butter or margarine
Two teaspoons of salt
Five cups of all-purpose flour
One egg, lightly beaten with one tablespoon of water
Two teaspoons of sesame seeds, poppy seeds, or chopped fresh herbs such as parsley or thyme
Recheio: One-quarter cup of cornstarch
Two cups of milk
One cup of grated Parmesan cheese
To form the puffs: Mix one-fourth cup of warm potato cooking water with yeast and sugar
Let it rest for 10 minutes
In a large bowl, combine the remaining potato cooking water, mashed potatoes, butter, yeast, and salt
Beat well
Add two cups of flour and beat until smooth
Add more flour as needed to form a sticky dough that can be shaped into puffs
Place the dough on a floured surface and knead for 8-10 minutes until it becomes elastic and pliable
Shape into small balls, about 1 inch in diameter
Place them on a lightly floured surface and let them rest for 30 minutes
Baste with beaten egg and sprinkle with one of the options (sesame seeds, poppy seeds, or chopped fresh herbs)
Place the puffs in an ungreased baking dish and bake in a moderate oven (180°C) for 25-30 minutes
For the filling: Mix milk with cornstarch
Cook over low heat, stirring constantly, until thickened
Remove from heat, add grated Parmesan cheese, and mix well
Let cool and fill the puffs with about 1 tablespoon of filling each.
