Idaho® Garlic Mashed Potato Puffs with Whiskey Black Pepper Pork Loin Slow Cooked and Brown Butter & Whiskey Apples


Perfect Pork Roast
  • 3 to 3½ lb center cut boneless pork loin roast, with thin layer of fat on one side (Note: if you can’t find a roast with thin layer of fat on top, you will top with three strips of raw bacon when ready to roast)
  • 2 to 3 teaspoons freshly ground sea salt or Kosher salt
  • 3 strips bacon (plus an extra three strips, if your roast doesn’t have thin layer of fat on top)
  • ¼ cup whiskey
  • ¼ cup chicken stock
  • 1 whole head garlic (Note: You will roast this next to the roast, but use for the potato puffs)
Garlic Mashed Idaho® Potato Puffs
  • 5 to 6 cups vegetable oil for deep-fat fryer (level of oil specified by your fryer model)
  • 6 Idaho® potatoes, peeled, cubed, simmered and mashed to make 3 cups mashed potatoes
  • 3 large eggs, beaten
  • 1 cup grated Parmesan cheese
  • 1 whole head of roasted garlic, minced or mashed 
  • ½ cup all-purpose flour
  • 5 tablespoons chives, minced, divided
  • salt and freshly-ground pepper
  • 2 cups Idaho instant mashed potato flakes
Whiskey Apples
  • 4 tablespoons unsalted butter
  • 2 Granny Smith apples, quartered, seeded, peeled and sliced with a mandolin slicer
  • ½ cup whiskey
  • 2 tablespoons brown sugar
  • sea salt flakes, to taste


Perfect Pork Roast
  1. Rub salt into pork roast and wrap tightly with plastic wrap. Allow to rest in the refrigerator for 24 hours.
  2. Preheat oven to 225° F.
  3. Pat roast dry. Place three strips of bacon in Dutch oven or heavy roasting pan over low heat on stove top. Render the fat; remove and discard the bacon. Leave fat in roasting pan and add pork roast to pan. Brown all sides of the pork roast in the fat.
  4. Add whiskey and broth to the Dutch oven containing the browned roast and bacon fat. If your roast doesn’t have a thin layer of fat on top, cover the roast with three additional strips of uncooked bacon. Place Dutch oven–uncovered–in oven. Place a foil packet containing whole head of garlic and 1 Tbsp of water on the oven rack next to the roast.
  5. Roast for 1 and ½ hours. Turn oven off, leaving roast (and garlic) in oven for an additional 30 minutes. Remove from oven.
Garlic Mashed Idaho® Potato Puffs
  1. Heat fat in fryer to 375° F.
  2. In a large bowl, mix together mashed potatoes, eggs, cheese, garlic, flour, 3 tablespoons of the chives and salt and pepper. If the dough is still too wet, add a tablespoon or two more flour so that you can shape the mixture into soft balls that hold shape.
  3. In a separate bowl, mix together remaining 2 tablespoons of the chives and dry mashed potato flakes.
  4. Shape mashed potato “dough” into small balls; roll each in mashed potato flakes.
  5. Gently place five to six of the balls in the fryer basket, lower into fat and fry until golden crisp; about 3 to 5 minutes.
  6. Remove to a paper-towel-lined platter. Repeat until all of the mashed potato “dough” has been used up.
Whiskey Apples
  1. In a heavy skillet over medium heat, melt butter. Stir until butter begins to turn brown and release a nutty aroma.
  2. Add sliced apples. Increase heat to high. Stir until apples are tender.
  3. Add brown sugar and continue stirring/sautéing until sugar has liquefied.
  4. Add whiskey; sauté for a few more minutes until apples are soft and sauce, silky.

To plate: Slice roast and fan on one side of plate. Serve with five or six potato puffs and portion of whiskey apples on the side.

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Yield: 8

Monica Kass Rogers
Food Blogger
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