Dauphine potatoes

    35 min

    This is not the same dish as the better known Dauphinoise potatoes although they come from the same area of France, the Dauphiné. The mixture of mashed potatoes and choux pastry when deep-fried produces little soft pillows of yumminess.


    Wiltshire, England, UK
    14 people made this

    Serves: 4 

    • For the choux pastry
    • 150ml (1/4 pt) water
    • 50g (2 oz) butter
    • 1 pinch salt
    • 70g (2 1/2 oz) plain flour
    • 2 eggs, beaten
    • For the mashed potatoes
    • 500g (1 lb) potatoes, cooked and mashed
    • 50g (2 oz) butter
    • 1/2 teaspoon salt
    • 1 egg yolk
    • oil for deep frying

    Prep:25min  ›  Cook:10min  ›  Ready in:35min 

      For the choux pastry

    1. in a saucepan bring the water, butter and salt to the boil. Remove from the heat and add the flour mixing well with a wooden spoon.
    2. Return to the heat and stir continuously until the mix comes free from the sides of the pan. Remove from the heat and allow to cool slightly.
    3. Add the beaten eggs gradually, mixing well.
    4. For the mashed potatoes

    5. How you make your mash is up to you. Either peel, chop and then boil until soft, or (my favoured method) bake the potatoes in a microwave and then scoop out the soft flesh from the skins.
    6. Add the butter, salt and egg yolk and mash until smooth.
    7. Mix the choux pastry and the mash together thoroughly.
    8. Heat oil in a deep fryer or a heavy pot to 160-170 C. Drop small dumplings of the mix into the hot oil and fry until golden brown, about 8 to 10 minutes turning occasionally. Serve immediately.


    Try adding finely chopped herbs or some of your favourite spices or even some finely grated parmesan.

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