For this recipe, you will need 2 pounds of potatoes, unsalted butter, milk, salt, pepper, eggs, fresh breadcrumbs, nutmeg, vegetable oil, shallots, one onion, all-purpose flour, beef stock, and a chicken breast.
To prep for this recipe, you will need to peel the potatoes and cut them into 1-inch cubes. Mince two shallots and finely chop the onion. Cook the chicken breast and dice it. You can use leftover chicken or beef if you have it. You only need enough to make one cup. Steam the cubed potatoes until they are soft.
To make the meat filling, melt 1 tablespoon of unsalted butter in a saucepan. Add the two minced shallots and diced onion. Let them saute for a few minutes. Add 1 tablespoon of all-purpose flour and let then onions brown. Add 3/4 cup of beef stock and season with salt and pepper. Reduce the heat and stir in the cup of diced chicken or beef.
Rub the potatoes through a ricer or food mill into a pan. Add 2 tablespoons of unsalted butter and 1/2 cup of milk. Add salt, pepper and freshly ground nutmeg as desired.
Preheat the oven to 300 degrees. Beat the pureed potatoes in a saucepan over low heat for 3 to 5 minutes. They should look very dry and thick. Beat two eggs in a small bowl and add those to the potatoes. Beat the mixture again. It should still be thick when you remove it from the stovetop to allow it to cool.
Take some of the potato puree and form it into a ball about the size of an egg. Flatten slightly and make a bit of an indention in the middle of the ball.
Heat vegetable oil in a deep fryer to 365 degrees. Beat two more eggs in the small bowl and dip the balls into the egg mixture then into a bowl with 1 cup of fresh breadcrumbs. Coat them well then place them in the fryer for about 2 minutes. They should cook until golden brown. Remove and drain on paper towels.
Fill the hole in each potato ball with the meat filling and place them into an ovenproof dish. Heat them in the oven for 15 minutes then serve hot.