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1/4  crtn Potato Pearls® Extra Rich Mashed Potatoes
4 1/2  qt Water, boiling (190°-212°F)
1/4  lb Butter, diced
2 1/2  qt Water, additional
2 1/2  cup Flour, sifted, measured
3  each Eggs, whole
8  each Eggs, cracked, whisked
1  cup Leeks, melted
1 1/2  lb Braised short ribs, pulled
2  cup Braising liquid


  1. In a large pot, bring water to a boil. Add Potato Pearls® Extra Rich Mashed Potatoes to boiling water, stirring constantly. When mixed completely, spread out on sheet pan and place in preheated, 350°F conventional oven for 10 min., allowing extra moisture to evaporate. Remove from oven and set aside to cool.
  2. In a large rondo, add butter and additional water, and bring to a boil. As soon as water boils, turn off heat while adding flour. Whisk vigorously until dough is formed. Cook over medium heat 5 min. to remove excess liquid, stir constantly. Remove from heat.
  3. Mix in whole eggs, mixture will appear loose. Add ¾ of cracked/whisked eggs and fully incorporate, add more egg if mixture appears dry. Mix in cooled mashed potatoes.
  4. In a separate bowl, combine leeks and short rib. Shape 2-oz portions into croquette shapes and wrap potato mixture around outside. Fry in preheated, 350°F fryer until golden brown, plate with side of braising liquid. Serve.
  5. *Dough can also be used for Potato Puffs with Fig & Brie recipe.
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