Purple Potato Poppers

Directions

1. Potato Poppers: Place potatoes in large saucepan. Add cold water to cover and season with salt. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 10 to 12 minutes or until fork-tender. Drain well and return potatoes to saucepan.

2. Pour in milk and mash potatoes until smooth. Stir in jalapeño, garlic and salt until combined. Fold in pepper Jack Transfer to large bowl and let cool completely.

3. In shallow bowl, whisk eggs.

4. Transfer chips to another shallow bowl.

5. Roll potato mixture into heaping 1-tbsp balls. Dip in eggs, then dredge in crushed potato chips until well coated. Transfer to parchment paper–lined baking sheet.

6. Pour enough oil in high-sided skillet to come about 4 inches up sides. Heat over medium heat until shimmering or instant-read thermometer registers 375°F. In batches to avoid crowding, fry potato balls for 2 to 3 minutes or until golden brown. Transfer to paper towel–lined plate to drain.

7. Dipping Sauce: Stir together mayonnaise, cilantro, lime juice, dill, cumin and salt. Serve potato poppers with sauce for dipping.