Pommes Dauphine
Airy potato puffs made by folding mashed potatoes into choux dough, then frying until golden and puffed. Crisp outside, pillowy inside — a showy French side that rewards careful timing.
1 lb russet potatoes, peeled and cut into 1-inch cubes
½ cup water
½ cup milk
4 tbsp butter, cut into pieces
1 cup all-purpose flour
2 eggs, room temperature, lightly beaten
2 tbsp butter
¼ cup milk, warmed
1 tsp salt
¼ tsp black pepper, freshly ground
1 pinch nutmeg
4 cup vegetable oil, for frying
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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