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Potato Suppli

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Recipe courtesy of David Knickrehm, Chef, Bella Aquila, Eagle, ID

Ingredients

• 5 pounds Mashed Potatoes
• 1/2 cups Cream
• 1 t saffron
• 1 pound Taleggio
• As needed Flour
• As needed Eggwash
• As needed Breadcrumbs

Directions

1. Heat saffron in cream over low heat for 10 minutes.
2. Fold saffron cream into mashed potatoes.
3. Spread mixture on a sheet pan and cool to 35°.
4. Cut Taleggio into 1 oz. cubes.
5. Divide saffron mashed potatoes into 5 oz. portions.
6. Coat Taleggio with mashed potatoes and roll into balls.
7. Roll suppli in flour, eggwash and breadcrumbs and refrigerate.
8. Deep fry to order.