Pommes Dauphines
Call them Pommes Dauphines if you’re feeling fancy or crunchy crispy balls of tatti-ness if you’re not.
These potato puffs are made by mixing a savoury and light choux pastry with mashed potato and are then formed into spherical or quenelle shapes and deep fried. What you end with is a golden, crispy coating and soft doughy interior with an oozy filling that is out of this world delicious. It’s also a great dish to try if you’re looking to try out new cooking techniques without the need to invest in any new equipment or gadgets.
The beauty of this dish is that you can use whatever filling you want. I’ve used creme fraiche, dill and ginger in this recipe but you could opt for cheese sauce, sour cream and something else saucy and delicious! Please let me know what you opt for, I love hearing how people adapt my recipes. Here’s a quick of video of how they should look on the inside – please ignore my clumsy slicing, it wasn’t the easiest trying to film with one hand and cut with the other but you get the picture! Probs should have waited for some assistance but I wanted you to see all that glorious steam escape. So so beautiful.
Serve them up as a canapé, bitesize snack or even in place of your classic roasties. I won’t judge you if you eat the full batch because that’s exactly what I did…but it’s all for research purposes and quality testing obvs hehe.
Ingredients
- 50ml milk
- 50ml water
- 45g butter
- 60g plain flour
- 2 eggs
- Salt
- 300g mashed maris piper potatoes (about 3 medium potatoes)
- 20g melted butter
- 1ltr vegetable oil
- Bit of creme fraiche
- Bit of Dill
Method
- Warm the milk and water together.
- In another pan, melt the butter, add in the flour and cook until it’s not sticking to the pan.
- Start to add in the warm milk and water until you have a smooth batter.
- Remove it from the heat and beat in your eggs one by one.
- Keep beating until the mix has cooled and it’s gorgeously smooth.
- Peel and chop your potatoes and get them into salted water. Cook them until they are tender and falling off a knife.
- Once cooked, mash them and weigh off 300g add in 20g of melted butter and leave to cool slightly.
- Once cooled, add them into the choux mix and beat until fully combined.
- Get some vegetable oil on the heat in a deep saucepan. Up to 160°C-180°C.
- Once hot, add in balls of potato choux mix and fry off until golden and crispy.
- Now they can be eaten as they are or you can fill them with whatever you fancy. I mixed up creme fraiche with dill and a pinch of ground ginger.