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Ingredients
| salted butter: 1/2 cup |
| water: 1 cup |
| salt: 2 tsp |
| all-purpose flour (unsifted): 1 cup (sifted) |
| eggs: 4 (large) |
| russet potatoes: 8 whole potatoes |
| ground nutmeg: 1/2 tsp |
| black pepper: 1/2 tsp |
| panko bread crumbs: 1 cup (optional) |
| olive oil: 1/2 cup |
Dauphine Potatoes
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
19 serving(s)
Tags
- Bring first 3 ingredients to boiling in 1 quart saucepan.
- Add flour all at once. Stir, cook over low heat for 1-2 minutes or until mixture leaves side of pan and forms ball. Cool slightly.
- Beat in 1 egg at a time (chou paste).
- Peel potatoes, boil and mash until fluffy. Add to chou paste. Mix well.
- Shape into 1 inch balls. Roll in panko.
- Fry in olive oil for 2-3 minutes or until browned. Make sure oil is very hot before adding potato balls.
- Drain on paper towels.