Place butter and water into a saucepan with a heavy base, bring to a rapid boil, ensuring the butter has melted.
Add the flour and stir vigorously to combine and cook over medium heat until a shiny ball of dough forms.
Place dough into the bowl of a stand mixer fitted with a paddle attachment, mix the dough for 2 minutes, allowing steam to escape, before adding the eggs, one at a time.
Add mashed potato, baking powder, parmesan, chives and lemon zest and mix well.
Heat a deep fryer to 180C. Drop tbsp measurements of the mix into the hot oil and cook until golden and puffed. Sit on paper towel and pat dry.
Season puffs with sea salt and serve a mayonnaise & mustard dipping sauce.
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