Churros De Patatas Bravas


  • 3 lbs. of peeled and diced Idaho® potatoes 

For Sauce

  • 1000 grams water 
  • 104 grams whole milk
  • 500 grams butter
  • 3 tsp. La Baleine fine sea salt
  • 552 grams organic all-purpose flour
  • 7 extra-large organic brown eggs
  • 2 boiled, peeled and mashed Idaho® Yukon gold potatoes
  • Garlic aioli
  • Salsa brava or spicy tomato sauce 


  1. Combine water, milk, butter, and salt in medium saucepan. Set over medium heat to boil. 
  2. When boiling, add flour all at once, keep heating while stirring for an extra 1-2 minutes to create a dough. 
  3. Pour mixture from saucepan to mixer bowl. Add mashed potatoes. Mix on low and allow steam to release from mixture. Mix for about 1 minute. 
  4. Once mixture is cooled a bit, add eggs one at a time. Let eggs fully integrate before adding the next egg. Once all the eggs are mixed into the batter, decant mixture into smaller container to cool. 
  5. Once mixture is cool, transfer into a piping bag fitted with a large star tip. 
  6. Prepare a lined and oiled sheet pan. Pipe mixture in a straight line to create churro. You can make them as small or as large as you like. Note that the longer the churro, the more difficult it will be to fry evenly without breaking. 
  7. Freeze Churros. 
  8. Heat deep fryer to 360°F. Drop churros one by one in the basket and fry until golden brown. 
  9. Serve with garlic aioli and salsa brava and enjoy! 
Print Recipe

Teresa Montaño

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