Dauphine Potatoes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1/4 pint water
• 1 pinch salt
• 2 ounces butter or 2 ounces margarine
• 2 1/2 ounces strong flour
• 2 eggs, beaten
• 1 lb potato, cooked and mashed
• 1 ounce butter
• 1 egg yolk

Recipe

• 1 for the choux paste:.
• 2 bring the water, salt and butter to a boil in a saucepan.
• 3 remove from the heat.
• 4 add the flour and mix in with a wooden spoon.
• 5 return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
• 6 remove from the heat and allow to cool.
• 7 gradually add the beaten eggs, mixing well.
• 8 potato mixture:.
• 9 add the butter and egg yolk to the warm mashed potatoes; mix well.
• 10 season to taste.
• 11 mix the choux mixture and the potato mixture together, making sure they are well combined.
• 12 mould the mixture into cylinder shapes (or quenelle them using two spoons).
• 13 deep fry in hot oil (185 degrees c./365 degrees f.), until golden.