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

1. 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.

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

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

4. 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.

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

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

7. 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.

8. Scoop the potato dough into the greased muffin cups.

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

10. 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