Le Cordon Bleu

Dauphine Potatoes

banner
Preparation info
  • Makes

    10

    • Difficulty

      Medium

    • Ready in

      1 hr 30

Appears in
Potatoes: Le Cordon Bleu Home Collection
Potatoes

By Le Cordon Bleu

Published 1999

  • About

Puffed and golden, dauphine potatoes—balls of puréed potato mixed with choux pastry—are a spectacular accompaniment to grilled or roast meat or game, and are especially lovely with poultry.

Ingredients

  • 1 kg (2 lb) floury potatoes
  • oil, for deep-frying

Method

  1. Peel the potatoes and cut into evenly sized pieces. Place in a large pan of salted water. Bring to the boil, then reduce the heat and simmer for 30–35 minutes, or until tender to the point of a knife. Drain.
  2. Shake the potatoes in the pan over low heat to dry off any excess moisture, then purée them (see Chef’s techniques)