Dauphine Potatoes

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• Step 1

  Make the Duchesse.

  Cook the potatoes, if possible with their skin, in a large volume of salted water.

• Step 2

  Once cooked (check with a knife), peel the potatoes and mash them.

• Step 3

  Add the egg and butter. Mix well and set aside.

• Step 4

  Make the chou pastry.

  Melt the butter into a sauce pan with the milk, salt and nutmeg then boil.

• Step 5

  Lower the temperature and add the flour. Mix vigorously with a spatula until you get a homogeneous mixture.

• Step 6

  Keep on mixing while your sauce pan is still heating slowly (we say that we dry the pastry) for 2 minutes and make sure that the pastry won't stick to the bottom of your pan.

• Step 7

  Remove the pan from the heat and add one egg and whisk until you get an homogeneous mixture.

• Step 8

  Add the second egg and whisk. Your mixture must be smooth and homogeneous.

• Step 9

  Finalize the dauphine potatoes: mix both warm preparations.

• Step 10

  Heat the oil in your fryer at 170 degrees.

• 

  Step 11

  Pipe the dauphine potatoes or make dumplings with two spoons.

• 

  Step 12

  Fry them for 5-6 minutes, shake the frying basket from time to time to prevent the potatoes to stick to one another.

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  Step 13

  Enjoy right away.

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