POMMES DAUPHINE - PUFFED POTATOES

Steps:

• 1. Clean and boil the potatoes in slightly salted water until soft (about 20 minutes) 2. Allow them to cool slightly, then peel them, and mash them as if making mashed potatoes. 3. Return them to a very low heat and dry the mashed potatoes stirring with a wooden spoon until they no longer stick to the sides of the pot. 4. While the potatoes are boiling, make the dough: boil 8 oz (25cl) of water with the butter and a pinch of salt, remove from heat and add the flour all at once mixing vigorously until absorbed, then put the mixture back on a low fire to dry slightly. 5. Remove the mixture from the fire and add the eggs, one at a time, and mix until you have a dough that is still wet and slightly sticky. 3. Mix the potatoes and the dough together completely in the ratio of 1/3 potato with 2/3 dough. Add salt, nutmeg and pepper to taste. 4. Heat several inches of oil in a pot or deep fryer to 350F (180C) and carefully drop a tablespoon of the mixture into the the oil - repeating until you are cooking 5-6 at a time. 5. Allow the mixture to puff up and brown before removing it to drain on paper towels. 6. Repeat until the mixture is gone. Serve hot. These are a fabulous accompaniment to meat dishes and chicken. As a variation add some grated cheese to the mixture before cooking.