Crispy, Creamy Potato Puffs

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2 1/4 pounds baking potatoes, peeled and cut into 2-inch chunks


1 large egg, beaten

1 tablespoon unsalted butter

2 tablespoons nonfat dry milk

2 tablespoons freshly grated Parmigiano-Reggiano cheese

1/2 cup all-purpose flour

Pinch of freshly grated nutmeg

Vegetable oil, for frying

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