Place peeled and chunked russet potatoes in a large pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are very tender and easily pierced with a fork, about 15–20 minutes depending on size.

Drain and dry

Drain potatoes thoroughly in a colander and return to the hot pot off the heat for 1–2 minutes to evaporate remaining moisture. This helps prevent watery mash.

Mash and enrich

Pass potatoes through a ricer or mash vigorously until smooth. While still hot, add unsalted butter and warm milk, stirring until fully incorporated and silky. Mix in the two egg yolks, 1 tsp salt, and 1 tsp freshly ground black pepper. Allow mixture to cool to room temperature (about 15–20 minutes).

Add dry binders

When cooled, fold in the 60 g all-purpose flour and 40 g grated Parmesan until a soft but workable dough forms. If the mixture feels too sticky, add up to 10–20 g more flour, 1 tablespoon at a time, to reach a lightly tacky consistency that holds shape.

Shape balls

Prepare a breading station: shallow bowl with 50 g flour, bowl with 2 large eggs whisked, shallow dish with 160 g fine breadcrumbs. Using two spoons or floured hands, portion the dough into 24–28 equal pieces (about 28–32 g each) and roll into smooth balls. If a bubbled texture is desired, lightly roughen the surface by rolling between the palms or gently pressing with a fork to create small irregularities that catch the breadcrumbs.

Bread the potato balls

Dredge each ball in flour, shake off excess, dip into the beaten eggs, then roll in breadcrumbs to fully coat. For an extra-crispy shell, double-dip: return to egg and breadcrumbs for a second coating. Place finished balls on a baking sheet lined with parchment and chill in the refrigerator for 15 minutes to set the coating.

Heat oil and fry

In a heavy pot or deep fryer, heat vegetable oil to 175°C (347°F). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 40–50 seconds. Fry potato balls in batches of 6–8, not crowding the pot, until golden brown and crisp, about 3–4 minutes per batch. Turn as needed for even color.

Drain and season

Use a slotted spoon to transfer fried balls to a wire rack set over a sheet tray or paper towels to drain. Immediately sprinkle with a light pinch of salt while hot. Repeat with remaining batches.

Finish and garnish

Let the fried potato balls rest 2–3 minutes to set. Transfer to a serving plate and sprinkle finely chopped fresh chives over top if using. Serve hot alongside green herb aioli for dipping.

Green Herb Aioli

Prepare herbs

Roughly chop parsley, basil, and chives so they are easier to purée. Reserve a few chive pieces for garnish if desired.

Blend aioli

In a small food processor or blender, combine 180 g mayonnaise, 60 g plain Greek yogurt, chopped parsley, basil, chives, 1 minced garlic clove, 2 tbsp lemon juice, 30 ml extra-virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until the mixture is smooth and bright green, scraping down the sides as needed. Taste and adjust seasoning or lemon juice to preference.

Chill and serve

Transfer aioli to a bowl, cover, and refrigerate for at least 15 minutes to let flavors meld. Serve chilled or at cool room temperature alongside the hot Bubble Potatoes. Leftover aioli will keep covered in the refrigerator for up to 3 days.