Boulettes de Pomme de Terre

Boil the potatoes in water until they are tender. Drain, mash and let cool. When the potatoes are cool enough, toss in the egg and blend the two together. Fold the scallions into the mixture and season the potato paste to taste. I used this completely ridiculous Alderwood Smoked Sea Salt that Brett’s mom got me plus a little pepper.

Cover and set in the fridge to cool for about 30 minutes, just to make it easier to roll into balls.

Preheat oven to 325°F.

Scoop the potato mush with a tablespoon and roll into even balls. I’ve thought about coating them in a little melted butter, to help them brown on the outside and to just be decadent. I didn’t this time, but if you try it, let me know how it goes.

Place on a parchment paper-lined baking sheet about 1/2 inch apart and bake for about 30 minutes, or until the outside starts to brown a bit.

You can also bake them for about 20 minutes, just to set the outside, and then let them cool and freeze them. Take them out and bake them for another 15 minutes to finish the job whenever you want some!