Dauphine Potatoes

Recipe by Noo8820
READY IN: 45mins
SERVES: 2-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the choux paste:
  • Bring the water, salt and butter to a boil in a saucepan.
  • Remove from the heat.
  • Add the flour and mix in with a wooden spoon.
  • Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
  • Remove from the heat and allow to cool.
  • Gradually add the beaten eggs, mixing well.
  • Potato mixture:
  • Add the butter and egg yolk to the warm mashed potatoes; mix well.
  • Season to taste.
  • Mix the choux mixture and the potato mixture together, making sure they are well combined.
  • Mould the mixture into cylinder shapes (or quenelle them using two spoons).
  • Deep fry in hot oil (185 degrees C./365 degrees F.), until golden.
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