Potatoes dauphine recipe

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.

Recipe by: Miriam Podcameni Posvolsky Posted to Kitmailbox by Leon & Miriam Posvolsky <posvolsk@...> on Jul 02, 1997

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