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Potato quiz - Know your spuds

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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

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 -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 revegetablesing potato mixture.

CHOUX PASTRY:
1 cup water
1/2 cup salted butter
1 cup flour
4 large eggs

Heat water and butter in a saucepan, until butter melts and water comes to a boil. Remove from the heat and add flour all at once. Stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat.
Beat eggs in thoroughly, one by one. Beat mixture until smooth.


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