Potatoes dauphine

Yield: 6 Servings

Measure Ingredient
1 cup Water
1 cup Flour
2 tablespoons Butter
\N \N Salt
3 \N Eggs
1½ pounds Potatoes; mashed
\N \N Salt; pepper, nutmeg
\N \N Oil; for frying



Make choux paste: Bring water, salt and butter to boil in a saucepan. Add flour, stirring vigorously until dough leaves the sides of the pan. Add the eggs, one at a time, stirring to incorporate each egg.(May be done in food processor) Blend potatoes, seasonings and paste. Deep fry in small batches until puffed and golden. NOTES : These potatoes are delicious with any kind of meat. May be frozen and reheated in the oven before serving Recipe by: Miriam Podcameni Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Dec 20, 1997

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