View source for Pommes Dauphine

[[Cooking|&lArr; Cooking]][[Recipes from cookery books|&lArr; Recipes from cookery books]]

[[File:Missing-image-232x150.png|400px|left]]
These work well with something with a lot of sauce, e.g. cod in parsley sauce
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==Ingredients==
;potatoes
:400g floury (kruimig) potatoes, e.g. Dore, Maris Piper, King Edward
;for the choux paste
:65ml water
:65ml milk
:45g butter
:pinch grated nutmeg
:salt & pepper
:90g plain flour
:2 eggs
:50g cheese, preferably Comte or Gruyere, grated
;oil for deep frying

==Method==
#'''Make the choux paste'''. Put the milk, water, butter, nutmeg, salt and pepper in a saucepan and bring to the boil. Take the pan off the heat and shower in the flour, mixing with a wooden spoon till spoon. Return pan to low heat and stir for a minute or so to dry the paste - it should just start to stick to the pan.
#'''Add eggs to choux'''. Tip the choux into a bowl and allow to cool a little. Beat in the eggs one at a time.  Then mix in the cheese
#'''Boil the potatoes'''.  Peel the potatoes and boil in salted water till tender.  Mash by passing through a ricer. Set aside to cool.
#'''Make the quenelles'''. Once the potatoes and choux have cooled to just warm, weigh the choux paste and add an equal quantity of the mashed potato, using a mixer or wooden spoon. The resulting mixture must be completely smooth.  Make quenelles from the mixture using two dessert spoons, putting each one spaced out on lightly oiled greaseproof paper - should make 18 or so.
#'''Deep fry'''.  Deep fry the quenelles in batches in hot oil - 180℃. Remove after 2-3 minutes when golden brown and floating to the surface.

<small>''Cheese'' Michel Roux</small>