Dauphine Potato Puffs
Submitted by: Lilykyte2056679
Your guests will love this twist on classic Dauphine potatoes. A great make ahead side dish for your next dinner party.
Ingredients
- 1 1/2 lbs russet baking potatoes, or about 2 cups mashed
- 5 tbsp unsalted butter; 3 tbsp cut into bits and 2 tbsp melted
- 1 teaspoon salt
- Pinch freshly grated nutmeg
- 1/2 cup all purpose flour
- 2 large eggs
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Method
Bake or microwave scrubbed, unpeeled potatoes until they are soft. Holding each in a pot holder to protect hand, halve potato lengthwise. With a spoon, scoop potato out of shells, reserving shells for another use. Push scooped-out potato meat through a ricer or a food mill, fitted with the medium disk, into a large bowl. There should be about 2 cups of potato. In a sauce pan combine 1/2 cup water, butter, salt, and nutmeg. Bring mixture to a boil, and stir in the flour all at once. Reduce heat to moderate and beat the mixture vigorously with a wooden spoon for 3 minutes, or until the paste pulls away from the side of the pan and forms a ball. Remove pan from heat, add eggs, 1 at a time, beating after each addition. Beat the mixture until it is smooth and shiny. Add potatoes and beat until well combined. The mixture may be prepared up to 1 day in advance and kept covered and chilled. Preheat oven to 400 degrees and butter a large baking sheet. Drop mixture off a spoon into round puffs and brush lightly with melted butter. Bake 15 to 20 minutes or until crisp and golden.
Notes: Dauphine potatoes are usually deep-fried, but this method produces crispy puffs that taste just as wonderful. The potatoes may be made ahead of time and kept warm in a preheated 300 degree oven.
Number of Servings: 6
Submitted by: Lilykyte2056679 ( See all of Lilykyte2056679 Recipes )
