Potatoes Dauphine
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dishes, Side | 6 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1 | c | Flour |
| 2 | T | Butter |
| Salt | ||
| 3 | Eggs | |
| 1 1/2 | lb | Potatoes, mashed |
| Salt, pepper nutmeg | ||
| Oil, for frying |
INSTRUCTIONS
Make choux paste: Bring water, salt and butter to boil in a saucepan. Add flour, stirring vigorously until dough leaves the sides of the pan. Add the eggs, one at a time, stirring to incorporate each egg.(May be done in food processor) Blend potatoes, seasonings and paste. Deep fry in small batches until puffed and golden. NOTES : These potatoes are delicious with any kind of meat. May be frozen and reheated in the oven before serving Recipe by: Miriam Podcameni Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on Dec 20, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 245
Calories From Fat: 87
Total Fat: 9.8g
Cholesterol: 124.7mg
Sodium: 444.4mg
Potassium: 58.3mg
Carbohydrates: 23.4g
Fiber: 2.4g
Sugar: 1.8g
Protein: 15.3g