I first tried Pommes Dauphine at Vincent A Restaurant in Minneapolis. I was there for a work outing and didn’t think much of the appetizer when it was ordered because it just sounded like fried potatoes but as soon as I took one bite I couldn’t believe how light and fluffy and delicious and wonderful and so on and so forth they were.
I made potato skins this weekend for Sunday Football Funday appetizers and needed to use up the insides of 5 pounds of potatoes so thought this would be a great time to try and make these suckers at home. It turns out they really aren’t as difficult as I thought they would be.
I’m pretty sure Oscar went one for one on these with his dad. He honestly ate so many of these he went into a food coma and is on his second 2 hour nap of the day. We’re teaching him really young what Sundays are all about in this house. Football, eat, nap, repeat!
- 1 pound potatoes, cooked and mashed
- 2 Tbsp butter
- 1 egg yolk
Pate Choux Dough:
- 1/2 cup water
- 3 Tbsp butter
- 1/2 tsp salt
- 3 oz flour
- 4 large eggs + 1 large egg white
- Add butter to warm mashed potatoes and season to taste with salt and pepper. Add egg yolk and mix to combine. Set aside.
- Boil water, butter, and salt over medium high heat in a heavy stockpot.
- Once boiling, remove from heat and add flour. Stir to combine. Return stockpot to burner over medium heat. Stir vigorously until dough leaves the sides of the pot.
- Transfer dough to a kitchen aid bowl and allow to cool.
- Turn mixer to first speed and gradually add eggs fully incorporating before each new addition. Scrape down bowl as needed.
- Add potato mixture and mix on first speed until fully incorporated.
- Fry batter by spoonfuls in neutral oil (peanut or canola) at 375F for 3-5 minutes or until nicely golden brown.
- Sprinkle with parmesan cheese and serve immediately.