Dauphine potatoes recipe

To prepare the dauphine potatoes recipe, first cook the potatoes with skin in a pot of boiling water until they are soft. This usually takes between 20 and 30 minutes. My recommendation is to stick a knife into one of the potatoes - if it goes through easily, they are done.

Pour off the water and let the potatoes cool. Then peel the potatoes and put them in a bowl.

Mash the potatoes to a fine puree. Make sure that no large pieces are left over, as these can affect the final result.

In another pot, heat the water and butter together until the butter is melted. Then add the flour and stir with a whisk until the dough forms a ball and separates from the pot. This is called choux pastry.

Remove the pot from the heat and let it cool briefly. Then add the eggs one by one, stirring vigorously each time until the egg is fully incorporated into the batter.

Put the mashed potatoes in the bottom of the pot and mix thoroughly with the choux pastry. Season the mixture with salt, pepper and a pinch of nutmeg.

While heating the oil in a pan, use two spoons to form small dumplings from the potato and brandy mixture.

Once the oil is hot, deep fry the dumplings until golden brown. Drain them on paper towels to remove excess oil. Serve the delicious Dauphine potatoes as a side dish with a main course of meat or gravy.