Pommes dauphine

600 grams	floury potato
50 grams	water
50 grams	milk
50 grams	butter
5 grams	salt
50 grams	flour
2	eggs
	black or white pepper
	flour

Start by peeling the floury potato. I use a Dore potato. Then cut the peeled potatoes in even big chunks and transfer them into a pan. Add a liter of water and season it with 10 grams of salt. Bring this to a boil and boil the potatoes till cooked. This takes around 15 minutes. Once cooked drain the water and let them steam dry for 5. Then use a ladle or a big spoon to press the potatoes through a fine sieve. In total you need 500 grams of potato. Now mix the water with the milk, the butter and the salt. Heat this on a medium heat till the butter is melted. Then add the flour and while stirring cook the flour for 2 to 3 minutes. We do this to remove the floury taste and make it taste a bit nutty. Once that’s done take the pan off the heat and let it cool down for 5 minutes. Then one by one add the eggs and mix it till both eggs are incorporated. Now add the choux pastry to the 500 grams of potato and mix it. Then season it with some black or white pepper. Mix it once more. Now transfer it into a piping bag and fill a sphere mold. You can also roll them by hand once the dough has cooled down, but this way is just so much easier. Then let them freeze till solid. After that remove the top and trim the pommes dauphines. Now you can keep them covered in your freezer for a couple of weeks. If you want to serve them just cover them frozen with a thin layer of flour and deep fry them at 180 degrees Celsius till golden brown. Mix them every now and then to create and even color. Once golden transfer them on some kitchen paper and season with salt. Then they’re ready to be served!

My 5 favorite potato recipes!