Deep-fried olive-potato sauce

Cook the potatoes in salt for 20 minutes. Pour off the moisture and finely crush the potatoes on low heat so that the last moisture evaporates. Add pepper and salt to taste. Bring the milk with 65 ml of water, the butter and a pinch of salt to the boil in a saucepan. Remove the pan from the heat and stir in the flour with a wooden spatula. Put the pan back on the fire for 1 min. And stir well. This way the moisture evaporates and you can fry the puffs better. Add 1 egg from the heat. Stir until a nice smooth batter. Do not add the next egg until the first egg has been completely absorbed by the batter. Add the olives, parsley and cheese. Finally mix in the mashed potatoes. Heat the deep fryer to 180 ° C. Make small (pointed) puffs with 2 wet spoons. Spoon the puffs gently into the vegetable oil per 6 pieces. Fry in 4 minutes until golden brown and done. Drain them on kitchen paper and serve immediately.

Freeze. Freeze the puree, not the puffs. Remove the puree from the freezer a couple of hours in advance, so that it completely thaws and fry the puffs just before serving.