Baked potato puffs (pommes dauphine)

Simmer Yukon Golds in salted water until very tender but not falling apart, so they do not absorb water and make heavy puffs; drain and mash.

Bring water, butter and a pinch of salt to a boil over medium heat; once the butter melts and it bubbles, stir in flour with a wooden spoon and cook a few minutes over medium until it pulls together into a dough.

Spread in a bowl and cool about five minutes, then mix in one beaten egg with a spatula until very soft and sticky.

Mix exactly one cup of mashed potatoes into the dough; season to taste with more salt, a shake of cayenne and a little nutmeg.

Scoop into a very well buttered mini muffin pan and bake in a 450F oven about 20 minutes, until golden brown and puffed; move to a cooling rack and cool about five minutes.

Serve with a green chili aioli of green chili pesto mixed into mayonnaise.

Variation: shallow fry scoops in a little oil at about 375 for a few minutes until browned, for a darker, crispier outside.