Pommes dauphine

Name: pommes dauphine
Total time: 50 min
Yield: 4
Ingredients: 50 gram butter; 50 gram flour; 4 egg; frying oil; 500 gram crumbly potato for the mashed potatoes; 100 milliliters warm milk for the mashed potatoes; 25 gram butter for the mashed potatoes; nutmeg for the mashed potatoes

Ingredients

Directions

Cook, for the mashed potatoes, the potatoes in water for about 20 minutes with salt. Drain and steam dry briefly.
Stamp them, squeeze them into a puree cutter or rub through a sieve.
Add the warm milk little by little. Stir in the butter with a ladle into an airy puree.
Season to taste with salt, pepper and nutmeg and put the puree aside.
Bring 150 ml water with the butter to the boil. Stir in all flour and keep stirring until the dough ball is released from the wall of the pan.
Remove the pan from the heat source and whisk in 1 egg. Add a second egg and beat until the batter shines.
Mix in the mashed potatoes and stir well. Allow to cool slightly.
Heat the frying fat to 180 ° C. Form small balls of the puree batter with moist hands or a small ice-peg.
Beat the last eggs with a small splash of water. Roll the potato balls through and fry until golden brown.
Drain on kitchen paper.