Ingredients

• 2 russet potatoes (a scant pound and a half), scrubbed and cut into 4-5 large chunks each
  
• 1 teaspoon salt, divided
  
• 1 ounce Gruyere + more for grating over the puffs as a final touch
  
• ¹/₄ cup
  1 tablespoon buttermilk
  
  
  
• 15 grinds of white pepper
  
• 2 strips bacon, fried, cooled and crumbled
  
• 1 tablespoon chopped scallions
  
• Maldon salt for sprinkling