Dauphine Potatoes

This recipe calls for a small amount of pate a choux, the classic French batter used to make cream puffs and éclairs, which is exactly what I suggest you do with the remaining batter.

INGREDIENTS

• 2 cups (500 ml) mashed potatoes
• 1 cup (250 ml) pate a choux (see below)
• A grating of fresh nutmeg
• Vegetable oil for deep frying
• Salt to taste

DIRECTIONS

• Combine the mashed potatoes, pate a choux, and nutmeg and stir to combine.
• Form into small balls 1 to 1 1/2 inches (2.5-4 cm) in diameter.
• Fry in vegetable oil that has been heated to 365F (185C) until crisp and golden brown.
• Drain on paper towels and season with salt while still hot. Serves 4 to 6.

Pate a Choux

• 1 cup (250 ml) milk
• 1/4 cup (60 ml) butter
• 1 cup (250 ml) all-purpose flour
• A pinch of salt
• 4 eggs at room temperature

Method

• Combine the milk and butter in a pan and bring to a boil over moderate heat.
• Add the flour all at once and stir vigorously with a wooden spoon until it is smooth and no longer sticks to the sides of the pan.
• Remove from the heat and transfer to the bowl of an electric mixer or food processor.
• Add the eggs one at a time and process until completely incorporated before adding the next egg.
• To make cream puff shells, spoon or pipe the batter onto a greased baking sheet, making mounds 1 to 2 inches (2.5-5 cm) inches in diameter.
• Bake in a preheated 400F (200C) oven for 10 minutes. Reduce the heat to 350F (180C) and bake until puffed up and golden brown, about 25 minutes.