Dauphine Potatoes

Submitted by Noo8820

"This recipe is basically a mixture of mashed potato and choux pastry, deep fried to golden deliciousness. I have been totally addicted to these ever since my first chef job, when I used to make the daily potato dish and that was a LONG time ago! These are so good I can even eat these cold straight from the fridge! They are also really good as part of a snack menu instead of chips (fries to you lot not from the UK) with a hot tomato dip."

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 2-6

ingredients

• Choux

• 1⁄4 pint water
• 1 pinch salt
• 2 ounces butter or 2 ounces margarine
• 2 1⁄2 ounces strong flour
• 2 eggs, beaten

• Potato Mixture

• 1 lb potato, cooked and mashed
• 1 ounce butter
• 1 egg yolk

directions

1. For the choux paste:

2. Bring the water, salt and butter to a boil in a saucepan.
3. Remove from the heat.
4. Add the flour and mix in with a wooden spoon.
5. Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
6. Remove from the heat and allow to cool.
7. Gradually add the beaten eggs, mixing well.

8. Potato mixture:

9. Add the butter and egg yolk to the warm mashed potatoes; mix well.
10. Season to taste.
11. Mix the choux mixture and the potato mixture together, making sure they are well combined.
12. Mould the mixture into cylinder shapes (or quenelle them using two spoons).
13. Deep fry in hot oil (185 degrees C./365 degrees F.), until golden.

Reviews

[Doug Mc]

A very nice dish. Since everything goes together, you can make it a bit more easily my mixing 3 beaten eggs (since getting just a yolk from a chicken is difficult) with the choux pastry and then adding the potatoes and butter (I riced mine first) to the choux-egg mixture. Finally, if you are spoon-quenelle challenged, place the whole preparation into a large freezer bag and cut off a corner. You can now easily pipe the product directly into the oil.

 

[GourmetBob]

Thank you so much for adding this recipe!<br/>I recently ate at the "Stork" in BusenBach , Germany<br/>and they serve this with the Chateax Briand. <br/>After that...I just HAD to have this recipe for my own use.!<br/>Thank you again, its so yummy and amazing.<br/>Rob-

 

[Sydney Mike]

ABSOLUTELY ENJOYED THESE LITTLE BUGGERS! I used lemon pepper for seasoning, which gave them just a hint of garlic flavor! We actually devoured them without any sauce, but another time I'll be including a dip on the side! Thanks for a great taste experience! [Tagged, made & reviewed in Please Review My Recipe]

 

[mosma]

These were great! Very easy to make and very good. I used hot tomato dip as suggested and it was a perfect accompaniment. My 4 year old DS adored them and dipped them into yogurt. Thanks for the recipe!

 

[Brian Holley]

Noo potatoes, well new to me anyway. How have I managed to go through life without this super easy and wonderful dish? I served this with Senora Dilanda's chicken recipe, not a speck was left. I do have one criticism though, these are sooo good the recipe should be doubled. Thanks Noo for another great winner.Brian H