- 2 1-inch ice cube trays
- 3 tablespoons butter
- About 1 1/2 teaspoons black pepper
- 3 tablespoons flour
- 1 splash white wine
- 2 1/2 cups beef stock
- 6 large Russet potatoes, peeled and cut into 4 pieces each
- 6 large cloves garlic, crushed
- White pepper, to taste
- Freshly grated nutmeg, to taste
- 4 tablespoons melted butter
- About 1 cup warm milk or half-n-half
- 1 1/2 cups grated Parmigiano-Reggiano Cheese, divided
- About 2 cups all-purpose flour for dredging
- 4 large eggs, beaten
- 2 cups breadcrumbs
- About 1 quart frying oil
For the gravy cubes, melt butter in a saucepot over medium-high heat. When it foams, add black pepper and whisk in flour. Thicken the roux but keep it pale, then whisk in wine and stock. Thicken gravy and season with salt to taste.
Spoon gravy into ice cube trays, about halfway up each cube. You should have 24-26 cubes. Place trays in the freezer until completely frozen.
Place potatoes and garlic in a large pot and cover with water. Bring to a boil, salt water and cook potatoes to tender. Drain potatoes and press through a food mill or ricer. Season with white pepper and nutmeg; stir in butter, milk and half the grated cheese. Spread mashed potatoes out on a parchment-lined baking sheet to cool then chill completely in the fridge.
Set up a breading station of three shallow dishes with flour, eggs and breadcrumbs mixed with remaining cheese.
Heat frying oil to 350°F in a deep pan or tabletop fryer.
When the oil is ready, scoop some mashed potatoes into your hand, place a gravy cube in the middle and wrap potatoes around, forming a 2-inch ball. Coat balls first in flour, then eggs then breadcrumbs and fry to deep golden.