Idaho® Potato Lollipops | Idaho Potato Commission

Ingredients

• Potato Lollipops
• 6 medium Idaho® russet potatoes (70 count), peeled
• Oil for deep-frying
• Salt and fresh-cracked black pepper to taste
• 18 lollipop sticks
• 2 tablespoons minced chives
• Bacon-Mustard Aïoli
• 2 egg yolks
• Juice and zest of 1 lemon
• 1 clove garlic
• 1 cup canola oil
• 1/2 cup olive oil
• 4 strips bacon, cooked crisp, finely chopped
• 2 tablespoons stone-ground mustard
• 2 tablespoons thinly sliced chives
• Cheddar Béchamel
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup low-fat (2%) milk, plus more as needed for reheating
• 2 cups finely grated Cheddar cheese
• Arugula Cream
• 1/2 tablespoon unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, roughly chopped
• 2 cups firmly packed fresh arugula, washed, dried
• Zest of 1 lemon
• 1/2 cup heavy cream