- 2 lbs.potatoes
- 4 T. butter
- 1/2 cup milk
- For the choux pastry
- 1 cup flour
- 1 cup water
- 1/2 tsp. salt
- 1/2 cup butter
- 6 eggs
Boil the potatoes till soft. Drain the potatoes and add the milk, butter, salt and pepper, mash till lumps are gone. Set aside.
In a pan heat the water, butter and salt till the butter melts. Bring to a boil then take off the stove. Add the flour at once, all of it and beat with a wooden spoon.
Continue beating till the flour dough starts to form a "ball". Let cool for just a minute tehn beat in two eggs, stirring to incorporate well then add the remaining eggs one at a time till it is glossy and falls from spoon. You may not need all of the eggs, so with the last egg inspect the choux first and if it is loose and shiny, don't add the last egg.
Now beat the choux into the mashed potatoes.
Heat the oil to 350*F. Drop the mixture (carefully) into the fat in small 1 1/2 inch size balls. Add only 4-6 at a time and cook, turning them as needed, till they are brown and golden. This will take about 5 minutes or less.
Drain on paper towels or brown paper bag. Keep in a warm (300*F ) oven until all are cooked. Keep them from touching each other to ensure crispness.
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Submitted By: Marlen
Pommes Dauphine (Potatoes Dauphine)