Preparation

• Rinse the potatoes thoroughly while keeping them cold with the skin, and use a brush if necessary.
• Cook the whole potatoes with the skin in a pot with water and a pinch of salt for 30 minutes, until they are tender when pierced.
• Peel the potatoes and mash them with a fork until forming a fine puree. Set it aside.
• Separate the egg white from the yolk. Reserve the yolk for later.
• In a saucepan, bring the water, milk, and olive oil to a medium heat until it starts to boil. Once it reaches a boiling point, remove the saucepan from the heat and add a pinch of salt.
• Gradually incorporate the hot liquids into the potato purée, stirring constantly to achieve a smooth texture.
• Add the egg yolk and stir again until everything is well integrated and homogeneous.
• Gradually incorporate the flour while continuously stirring with a spatula until you achieve a fine and homogeneous dough.
• Transfer the dough to a piping bag with a fluted nozzle and refrigerate it until it is well-chilled and firm.
• Heat a generous amount of mild olive oil in a pot over medium-high heat until it reaches 180 °C.
• Slowly drop a churro of potato dough of the desired size into the pot and cut it with scissors or a knife.
• Cook them until they take on a golden color and place them on absorbent paper to remove the excess oil.