Potato Kisses

Rinse potatoes under cold water.

Then peel and chop potatoes.

Place into a medium pot and then fill the pot with water (about 1” above the level of the potatoes).

Cover the pot with a lid and place it on a high-heat burner. Bring to a boil.

Lower heat to medium and boil until fully cooked (about 12 – 15 minutes). Take one out and taste it to make sure it is done.

Drain the water by pouring it over a colander and placing it into a kitchen mixer with a whisk attachment.

½ stick of butter
1 clove of garlic – grated
¼ cup of finely chopped chives
¾ TSP of salt
½ TSP of ground pepper

Whisk on a low speed until partially combined (about 1 minute).

1 egg

And process until fully combined and a creamy texture is reached (about 2 – 3 minutes).

Note:
The final dough for kisses should not be too thick but should still hold their shape. If yours is not holding its’ shape well enough, you can consider stirring in a little bit more or add parmesan to thicken it.

Fill into a pastry bag. You can use just a plain pastry bag without the tip and then simply cut the top after filling, or you can use pastry tips.

The size of each kiss does not matter (I prefer the size of about ¼ cup each). What is important is to try to reach a unified size.

Keep a space between each of at least 1”.

When you have piped out all on the baking sheet, bake in preheated oven for 12 – 15 minutes until done – the sides of each kiss will start turning slightly brown. My portions are typically about ¼ cup each, and bake for exactly 14 minutes.