• 3/4 cup water
• 3 ounces (3/4 stick) unsalted butter
• 1 1/2 teaspoons kosher salt
• 3/4 cup all-purpose flour
• 4 large eggs
• 1/2 cup grated Gruyere or other firm cheese
• 1/4 cup grated Parmesan
• 1/2 teaspoon chopped rosemary
• 1 teaspoon chopped thyme
• 1 1/2 cups crushed cooked potato – Yukon gold or yellow Finn type
• 2 cups cooked spicy sausage, crumbled

1. Preheat the oven to 425 degrees F. Lightly butter four 12-slot mini-muffin tins.

2. Bring the water, butter and salt to a boil in a medium sauce pan. Remove the pan from the heat and add the flour.

3. Return the pan to medium high heat and stir until batter pulls away from the side of the pan. Scrape into the bowl of a standing mixer. Turn the mixer on and allow the paddle to cool the dough slightly for about a minute.

4. On low speed, add the eggs one by one. After each egg is added increase the speed to medium and beat until the egg is incorporated. The eggs may also be beaten in by hand. Beat well after all eggs have been added.

5. Add the grated cheese and herbs. Beat until well incorporated. Fold in the potato and sausage until combined and season to taste with salt and black pepper.

6. Drop a heaping tablespoon of batter into each compartment of the prepared muffin tin. Batter may also be dropped by the tablespoonful onto a parchment lined sheet pan. Brush with egg wash and bake in the preheated oven for 30 to 40 minutes until puffed and golden.

Make ahead: Bake and freeze the puffs or place the filled muffin tins in the freezer well-wrapped to store for up to 3 weeks. To bake: preheat oven to 450 degrees. Egg wash the puffs straight from freezer. Bake for 40 minutes and then reduce heat to 400 degrees and bake until puffed and golden. Serve warm.

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