Potatoes Dauphine Recipe
| 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. Recipe by: Miriam Podcameni Posvolsky Posted to Kitmailbox by Leon & Miriam Posvolsky <posvolsk@centroin.com.br> on Jul 02, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 299
Calories From Fat: 147
Total Fat: 16.4g
Cholesterol: 131.5mg
Sodium: 572.6mg
Potassium: 58.3mg
Carbohydrates: 24.5g
Fiber: 2.2g
Sugar: 3.2g
Protein: 12.6g