Pommes de Terre Dauphine (Dauphine Potatoes)
Pommes de Terre Dauphine (Dauphine Potatoes)
1/2 cup butter
1 cup water
2 teaspoons salt
1 cup sifted all-purpose flour
4 large eggs
7 to 8 medium-sized potatoes (2.1/2 pounds)
1/2 to 1 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
Place the butter, water and salt in a 1-quart saucepan, bring to boiling point, and add all the flour at one time. Stir and cook over low heat 1 to 2 minutes, or until the mixture leaves the sides of the pan and forms a ball. Cool slightly. Beat in the eggs one at a time (This is Chou Paste) Peel the potatoes, boil them and mash them until fluffy. Add the nutmeg and black pepper (do not add any milk or butter) Add to the chou paste and mix well. Shape the mixture into 1-inch balls or drop it from a Tablespoon, or put it into a pastry bag and pipe it in 2 inch lengths. Fry in deep fat preheated to 375 degrees, 2 or 3 minutes or until browned. Drain on paper towels. Makes 6 to 8 servings.
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