French cuisine · Vegetable Dishes

Pommes Dauphine

Mashed potatoes mixed with choux pastry and deep-fried until golden brown – crisp outside, feather-light inside.

Ingredients · for 4 servings

• 600g starchy potatoes
• 125ml water
• 60g butter
• 75g flour
• 3 eggs
• a pinch of nutmeg
• 1L frying oil
• Salt, pepper

Instructions

1. Peel the potatoes, cut into equal-sized pieces and boil in salted water for 20 min. until soft; drain and let steam off for 2 min.
2. Press the potatoes through a ricer, stir the purée over gentle heat for 1–2 min. to dry it out so it doesn't turn watery, and season with salt, pepper and nutmeg.
3. For the choux pastry, bring the water, butter and a pinch of salt to the boil, stir in the flour all at once and keep stirring for 1–2 min. until a smooth ball forms and pulls away from the bottom of the pan.
4. Let the dough cool for 5 min., then beat in the eggs one at a time until the mixture is glossy and falls heavily and slowly off the spoon.
5. Quickly combine the choux pastry and mashed potato into a smooth, even mixture and shape into walnut-sized quenelles using two teaspoons.
6. Heat the oil to 170°C (340°F), deep-fry the quenelles in batches for 3–4 min. until they puff up and turn golden brown, drain on paper towels, season with salt and serve immediately.