Potatoes dauphine recipe
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| 1 | cup | Flour |
| 2 | tablespoons | Butter |
| Salt | ||
| 3 | Eggs | |
| 1½ | pounds | Potatoes, mashed |
| Salt, pepper, nutmeg | ||
| Oil, for frying | ||
Directions
CHOUX PASTE
POTATOES
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.
Recipe by: Miriam Podcameni Posvolsky Posted to Kitmailbox by Leon & Miriam Posvolsky <posvolsk@...> on Jul 02, 1997