Dauphine potatoes are “cute” little potatoes that go very well with sophisticated meat entrees such as fillets, lamb etc. They look very delicate on the plate and are quite pleasing and light. I serve only four or five per person.

  • 1 cup water
  • 1/2 cup butter
  • 2 tsp. salt
  • 1 cup flour
  • 4 eggs
  • 2 1/2 pounds potatoes, peeled, boiled and mashed
  • 1 tsp. nutmeg
  • 1/2 tsp. freshly ground pepper
  • Oil for deep frying

Combine water, butter and salt in 2-quart saucepan and bring to rolling boil over medium heat. Add flour all at once, stirring vigorously until mixture is smooth and leaves sides of pan, forming a ball. Turn off heat and add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is completely smooth.

Stir potatoes, nutmeg and pepper into chou paste and mix well. Heat oil to 375 degrees. Place mixture in pastry bag and pipe onto baking sheet in 2-inch lengths, or shape into l-inch balls with tablespoon. Drop a few at a time into hot oil and cook 2-3 minutes, or until browned. Do not overcook or puffs will crack.

Dauphine  potatoes may be prepared in advance and reheated at 375 degrees for 10-15 minutes,  or until crisp

What do you think?

Your email address will not be published. Required fields are marked *