Dauphine Potatoes
From tablescape 15 years ago
- 23 minutes to make
- Serves 68
The inside of the potato ball is soft and fluffy, while the chou paste stays on the outside and browns to a wonderful , crisp texture.
Ingredients
- 1/2 cup butter shopping list
- 1 cup water shopping list
- 2 tsp salt shopping list
- 1 cup sifted all-purpose flour shopping list
- 4 large eggs shopping list
- 7-9 medium potatoes shopping list
- 1/2 tsp nutmeg shopping list
- 1/8tsp black pepper shopping list
How to make it
- Potatoes:
- Peel potatoes and using scale, weigh exactly 2 1/2 lbs of potatoes.(5 large baking potatoes are just about right.)
- Boil potatoes until tender; don't use any seasoning. Drain carefully; mash until fluffy. Add nutmeg and pepper.
- Chou Paste:
- Place butter, water and salt in a 1-quart sauce-pan; bring to boiling point; add all the flour at one time. Stir and cook over low heat 1 to 2 minutes or until mixture leaves the sides of the pan and forms a ball. Cool slightly.
- Beat eggs in one at a time.
- Add potatoes to Chou Paste and mix well.
- Shape the mixture into 1-inch balls or put into a pastry bag and pipe in 2-inch lengths.
- Fry in deep fat, preheated to 375 degrees for 2 to 3 minutes or until nicely browned. drain on paper towels. Serve immediately.
- The batter will stay for a day or two, refrigerated.
The Rating
Reviewed by 6 people-
great tater quik and easy thanks high5
momo_55grandma
in Mountianview loved it
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Love spuds! FIVE! :+D
chefelaine
in Muskoka loved it
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Oh my gosh, I remember eating this many years ago and they were spectacular! Thank you for sharing your recipe - I have to try my hand at these. I recall the soft texture inside, with that wonderful crispy outside...can't wait to try these!
krumkake
in Chicago Suburbs loved it
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