Pommes Dauphine

Name: Pommes Dauphine
Yield: Serves 8
Cuisine: France
Ingredients: puréed potatoes made with 1 ½ lb/750 g potatoes, 3 tbsp/45 g butter, salt, pepper, nutmeg and ⅓ cup/75 ml warm milk.; choux pastry made with ½ cup/60 g flour, ½ cup/125 ml water, ¼ tsp salt, ¼ cup/60 g butter, 3 eggs.; fat for deep frying

Preparation info

Serves
8

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Left-over puréed potato works well in this recipe. You will need twice as much potato as choux pastry, by volume.

Ingredients

puréed potatoes made with 1 ½ lb/750 g potatoes, 3 tbsp/<

Europe
France
Starter
Vegetarian
Mediterranean

Method

Beat the puréed potatoes with a wooden spoon over low heat until fluffy. Make the choux pastry and beat it into the potatoes.
Heat the fat to 350°F/175°C. Using two teaspoons, drop six walnut-sized balls of mixture into the fat.
Cook the potatoes, turning t