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POTATOES DAUPHINE
Serves: 8
1 pound potatoes, peeled and washed
salt
to taste
choux pastry, recipe below
1/4 teaspoon grated nutmeg
oil
for frying
Cut potatoes into large cubes. Boil in salted boiling water
until tender. Drain and put through a ricer.
Combine potatoes and choux
pastry. Mix well. Season to taste with salt and nutmeg.
Preheat deep fryer
to 350 degrees. Spoon the potato mixture into a pastry bag fitted with a plain
1/2-inch tip.
While pressing the mixture out, cut into round balls with a
small knife and carefully drop into the hot oil. Continue dropping balls into
oil. Do not overload fryer. After a few minutes, the potatoes will puff and
float, and turn golden brown.
Transfer to a tray lined with paper towels to
absorb oil. Keep warm. Continue with remaining potato mixture.
CHOUX PASTRY
1 cup water
1 stick (1/2 cup) unsalted
butter, cut into 1-inch pieces
1 teaspoon salt
1 cup all-purpose flour
4 large eggs
Boil water, butter, and salt in a saucepan. Add
flour. Work mixture together over low heat. Remove from heat and add eggs 1 at
a time, beating well with wooden spoon after each addition. Combine with riced
potatoes.
