GF Vegan Potato Puffs

Light, airy puffs made with mashed potatoes and a choux-style dough — vegan and gluten-free.

Ingredients

For the Potatoes

• 4 small Yukon gold potatoes, quartered

For the Pastry Dough

• 1/2 cup water
• 1/4 cup vegan butter, plus more for greasing
• Kosher salt to taste
• 1/2 cup gluten-free flour
• 2 flax eggs (2 tablespoons flax meal mixed with 5-6 tablespoons water)
• 1 pinch cayenne pepper
• 1 pinch freshly grated nutmeg

Instructions

• Place (4) quartered Yukon gold potatoes into a large pot and cover with salted water. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.

• Preheat the oven to 450°F (230°C). Grease a muffin tin with vegan butter.

• Prepare the flax eggs by mixing (2 tablespoons) flax meal with (5-6 tablespoons) water. Let sit for a few minutes until gelled.

• Combine (1/2 cup) water and (1/4 cup) vegan butter in a saucepan over medium heat. Season with salt. Heat until the butter melts and starts to bubble.

• Stir in (1/2 cup) gluten-free flour until the mixture pulls away from the pan and comes together into a dough.

• Mix in the prepared flax eggs using a spatula until the dough is very soft and sticky.

• Add (2 cups) of the mashed potatoes and mix until well combined. Add a pinch of salt, a pinch of cayenne pepper, and a pinch of nutmeg. Give it one last mix.

• Scoop the potato dough into the greased muffin cups.

• Bake in the preheated oven until golden brown and puffed, about 20 minutes.

• Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.

Notes

• These are best served warm and fresh from the oven
• The choux-style technique (cooking the flour in liquid) is what gives these their puffy texture
• Can be reheated in a 350°F oven for 5-10 minutes
• The cayenne and nutmeg add subtle warmth — adjust to taste