dinner · vegetarian
Pommes dauphine
Light, pillowy potato puffs made by folding mashed potato into choux pastry, then frying spoonfuls until golden.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Potato ricer.
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Method
-
1
Boil or steam the potatoes until soft, peel and pass through a ricer. Let steam dry.
-
2
Bring the water, butter and salt to a boil, add the flour all at once and stir until it forms a smooth ball. Cool 2 minutes, then beat in the eggs one at a time.
-
3
Fold the warm potato and nutmeg into the choux.
-
4
Drop rounded spoonfuls into oil at 175°C (350°F) and fry 3-4 minutes, turning, until puffed and golden.
-
5
Drain and sprinkle with flaky salt.
