Pommes Dauphine

Pommes Dauphine

Ingredients:

900gm potatoes
60 butter
135 ml milk
salt
pepper

For the choux pastry

128 gm flour
225ml water
5gm salt
225gm butter
6 eggs

method:

1.Boil the potatoes till soft. Drain the potatoes and add the milk, butter, salt and pepper, mash till lumps are   gone. Set aside.
2.In a pan heat the water, butter and salt till the butter melts. Bring to a boil then take off the stove. Add the   flour at once, all of it and beat with a wooden spoon.
3.Continue beating till the flour dough starts to form a "ball". Let cool for just a minute then beat in two eggs,   stirring to incorporate well then add the remaining eggs one at a time till it is glossy and falls from spoon.
4.Now beat the choux into the mashed potatoes.
5.Heat the oil to 350degree F(176degree C). Drop the mixture  into the fat in small 1 1/2 inch size balls. Add only 4-6 at    a time and cook, turning them as needed, till they are brown and golden.
6.Drain on paper towels or brown paper bag. Keep in a warm (300degree F - 148degree C ) oven until all are cooked. Keep them from  touching each other to ensure crispness.


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