Dauphine Potatoes

Great way to use up left over potatoes.

• Ready In: 30 mins
• Serves: 18-20

Ingredients

• 1⁄2 cup butter
• 1  cup water
• 2  teaspoons salt
• 1  cup all-purpose flour (sifted)
• 4  large eggs
• 7 -8  medium potatoes
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon black pepper
• 1  cup panko breadcrumbs (optional)
• 1⁄2 cup olive oil

Directions

1. Bring first 3 ingredients to boiling in 1 quart saucepan.
2. Add flour all at once. Stir, cook over low heat for 1-2 minutes or until mixture leaves side of pan and forms ball. Cool slightly.
3. Beat in 1 egg at a time (chou paste).
4. Peel potatoes, boil and mash until fluffy. Add to chou paste. Mix well.
5. Shape into 1 inch balls. Roll in panko.
6. Fry in olive oil for 2-3 minutes or until browned. Make sure oil is very hot before adding potato balls.
7. Drain on paper towels.