Pommes de Terre Dauphine

Fried Potato Puffs

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

Duchesse Potatoes

  • 3 large potatoes
  • Salt
  • Sugar
  • Butter
  • 1

Method

  1. Peel and quarter potatoes. Cook in water seasoned with 1 teaspoon of salt, of sugar, and a chunk of butter. When done, drain, dry off and press through food mill or mash through a ricer. Blend with a piece of butter. Mix in egg and yolk. Season with pepper and nutmeg. (This