Ingredients
Yield: about 50 potato pops
2 pounds russet baking potatoes (2 to 3 potatoes), washed
2 green onions, minced
½ cup Italian breadcrumbs (I used Progresso)
1 teaspoon coarse ground garlic powder with parsley (I used Lawry’s)
¼ teaspoon ground black pepper
2 teaspoons kosher salt
3 tablespoons grated Pecorino Romano cheese
2 large eggs
¼ cup heavy cream
1 tablespoon plain yogurt
1 tablespoon salted butter, softened
Vegetable oil, about 2 cups
Smokey Chipotle Sauce:
1 cup mayonnaise, preferably Best Foods /Hellmans
2 teaspoons adobo sauce from canned chipotles in adobo
2 teaspoons gochujang (Korean hot pepper paste)
¼ teaspoon smoked Spanish paprika
Preparation
