Dauphine Potatoes
These potato puffs combine light, fluffy riced potatoes with a rich choux dough for a deliciously crispy bite. After frying until golden brown, they're topped with a dollop of crème fraiche, chives, and black pepper for an elegant finish.
Tasty Team
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
15 minutes
15 min
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
15 minutes
15 min
Ingredients
for 8 servings
Dauphine Potatoes
- 2 medium Idaho® russet potatoes (about 10 ounces total)s, peeled and cut into chunks
- kosher salt, to taste
- 4 tablespoons unsalted butter, melted
Choux Pastry
- ¼ cup whole milk
- ¼ cup water, room temperature
- 4 tablespoons unsalted butter
- ½ cup all-purpose flour, plus more for dusting
- ¼ cup kosher salt, plus more to taste
- ¼ teaspoon sugar
- 2 large eggs, room temperature
- 2 cups vegetable oil, for frying
Garnishes
- crème fraîche
- minced chive
- freshly ground black pepper
Nutrition Info
- Calories 738
- Fat 72g
- Carbs 20g
- Fiber 2g
- Sugar 1g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Make the dauphine potatoes: Add potatoes to a pot. Cover with at least 2 inches of water, and add a large pinch of salt. Cook over high heat for about 15 minutes, or until the potatoes are fully cooked. Drain, then use a ricer to mash the potatoes. Set aside.
- Make the choux pastry: In a pot over medium heat, combine the milk, water, and butter. Bring to a simmer until the butter is fully melted. Add the flour, salt, and sugar; stir with a wooden spoon until smooth. Cook over low heat for 2–3 minutes, until the dough comes together. Remove from heat. Transfer the dough to a bowl, and whisk in the eggs one at a time, whisking until combined and glossy.
- To the choux, add the riced potatoes and the 4 tablespoons melted butter. Use a spatula to mix well until everything is evenly incorporated. Scoop out approximately 1 tablespoon of the mixture, and roll into a 1-inch ball. Place on a lightly floured baking sheet, and repeat with remaining dough.
- Heat the vegetable oil over medium-high heat in a Dutch oven to 350°F (180°C).
- Working in batches, fry 10–12 balls at a time for 1–2 minutes, until golden brown. Use a slotted spoon to drain on paper towels. Season with kosher salt. Repeat with remaining balls.
- To serve, top each potato ball with a dollop of crème fraîche, chives, and black pepper.
- Enjoy!
- All your favorite recipes, stored in one place. Download the Tasty app and never lose a recipe again.
