Pommes Dauphine
A great way to use leftover mashed potatoes, Pommes Dauphine is a combination of mashed potatoes and choux paste, formed into quenelles or balls and deep fried.
Recipe Source: Potato Goodness
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Categories
Ingredients
Mashed Potatoes
- 1 pound russet potatoes
- 2 quarts (1,892 ml) cold water
- 2 tsp salt
- 2 Tbsp butter, melted
- 1 tsp black pepper
Choux Paste
- 1/2 cup (118 ml) milk
- 3 Tbsp butter, cut into cubes
- 1 tsp sugar
- 1/2 tsp salt
- 2-1/2 (64 g) all-purpose flour
- 2 eggs
Preparation
For Mashed Potatoes
- Rinse potatoes, peel, and dice into cubes, and hold in cold water.
- In a large pot, add cold water and potatoes, turn on the heat and bring to a boil then reduce to a simmer and cook for about 20-25 minutes until potatoes are fork tender.
- Drain potatoes, place in a large bowl, cool slightly and mash potatoes, add in melted butter, salt, and black pepper. Mix until fluffy and fully incorporated.
For Choux Paste
- In a medium saucepan or pot combine milk, butter, sugar, and salt.
- Turn on the heat to high and cook liquids until the butter is fully melted and is just at a boil. Then remove from heat and add flour. Using a wooden spoon, mix until there are no more lumps.
- Then return to stove top at medium heat and cook, while continuously stirring till the dough gets to 175°F or until a thin starchy film forms all over the bottom of the pan or pot as the dough comes together as a ball. Transfer dough to a stand mixer bowl.
- Attach stand mixer bowl to the stand mixer and fit with a paddle attachment and turn on to medium speed. Beat dough until dough reaches 145°F or until cool enough that eggs don’t cook when they hit the dough.
- Add the eggs one at a time until fully incorporated. Scraping mixer in between until it forms into a shiny paste.
To Make Pommes Dauphin
- In a large bowl, mix mashed potatoes and choux paste until fully incorporated.
- In a large pot, add oil for frying and heat to 340°F. Using a 1oz scoop, scoop dough and carefully drop it into hot oil and deep fry for 3½ minutes until all sides are light golden brown. Then using a slotted spoon or skimmer, spoon out the deep-fried dough and transfer it to a serving dish. Repeat the steps until the dough is finished.
Serve immediately.
