Dauphine Potatoes Recipe
Serves: 4-5 Difficulty: Easy Price: $
Prep Time: 15 min – Cooking Time: 30 min
Make the Duchesse.
Cook the potatoes, if possible with their skin, in a large volume of salted water.
Once cooked (check with a knife), peel the potatoes and mash them.
Add the egg and butter. Mix well and set aside.
Make the chou pastry.
Melt the butter into a sauce pan with the milk, salt and nutmeg then boil.
Lower the temperature and add the flour. Mix vigorously with a spatula until you get a homogeneous mixture.
Keep on mixing while your sauce pan is still heating slowly (we say that we dry the pastry) for 2 minutes and make sure that the pastry won't stick to the bottom of your pan.
Remove the pan from the heat and add one egg and whisk until you get an homogeneous mixture.
Add the second egg and whisk. Your mixture must be smooth and homogeneous.
Finalize the dauphine potatoes: mix both warm preparations.
Heat the oil in your fryer at 170 degrees.