Pommes Dauphines three ways

Ingredients for 4 servings:

• 500 g potatoes, floury variety
• Salt for the cooking water
• 75 ml water
• 75 ml milk
• 75 g butter
• 100 g flour
• 2 eggs
• 1 pinch of salt
• 1 pinch(s) nutmeg, grated
• Oil for frying
• Oil for frying
• 2 tbsp, heaped flour
• 1 whole egg, well beaten
• 5 tbsp breadcrumbs
• 1 egg yolk, well beaten
• 1 tbsp milk to mix with the egg yolk

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

delicious side dish for meat and fish dishes

Peel the potatoes, cut them into 1 cm cubes, and simmer them in salted water for 15 minutes. Drain carefully and allow to cool. After about 5 minutes, press them through a potato ricer or mash them very finely with a masher. Do not use a mixer, as this will result in a very sticky mixture. Bring the milk, water, and butter to a boil. Once the butter has melted, remove the pan from the heat and add the flour. Immediately whisk, then return the pan to the heat. Season with salt and nutmeg. Just before the mixture starts to stick to the bottom of the pan, turn off the heat, remove the pan from the heat, and let it rest for a moment. Fold in the eggs, mix well, and finally stir in the still-warm potato mixture. If the dough is too stiff, add a little milk or water. Variation 1: Form balls the size of a ping-pong ball, but work them more oval, like small rugby balls. Fry them in a deep fryer or a deep pan until golden brown, then drain on kitchen paper and serve immediately. 2. Variation: Dip the formed dumplings in a little flour, dip them in an egg, and then dip them in the breadcrumbs. Then deep-fry and drain in the same way. 3. Variation: Place the still-warm, not-too-firm batter into a piping bag with a star nozzle and pipe the contents onto a baking sheet lined with baking paper, just like you would for Duchesse potatoes (see my recipe in the database). Brush the dumplings with egg yolk and bake in an oven preheated to 175°C (350°F) for 25 minutes.