Dauphine Potatoes Recipe

Name: Dauphine Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Choux, 1/4 pint water, 1 pinch salt, 2 ounces butter or 2 ounces margarine, and more.

Yes, Dauphine Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dauphine Potatoes

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