After cooking up a (super) storm for last Thanksgiving, I decided to make a simple meal for Christmas because my husband and I decided to have a quiet evening.
However, I had a major craving for a we had a Christmas dinner staple my household growing up (in France). Eating “Pommes Dauphines” sounded absolutely perfect: nostalgia and deliciousness is the combo I was going for!!!. After realizing that I couldn’t go pick up a frozen batch at the store, it became evident that I was faced with an other kitchen DIY project.
What is that you may ask? “Pommes Dauphines” (Pom-do-fin) are puffed potato balls.
A deep fried mix of mashed potatoes and puffed pastry dough, creates a wonderful delight slightly crunchy on the outside, soft and fluffy on the inside. Some may call them the “French Tater Tots.
I scoured the trusty internet, and made a few phone calls to my favorite kitchen consultants (my sweet mother and my 2 amazing sisters). The result hit home and had been added to our NYC Christmas table for good.
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| INGREDIENTS Mashed Potatoes: 1.5 Pound of Potatoes 1 tablespoon of butter ⅛ teaspoon of nutmeg 1/2 cup Milk 1 teaspoon of Salt Pate a choux:(Puff pastry dough) 4 large eggs 1 cup of flour 1 Tablespoon of salt 1 cup of water |
INSTRUCTIONS
MASHED POTATOES
- Peel Potatoes
- Add cold water, salt and potatoes to a boil potatoes until soft (about 20 minutes)
- Drain them
- Add Milk, Butter and nutmeg
- Mash until smooth with no lumps **
- Set aside
PATE A CHOUX (PUFF PASTRY DOUGH)
- In a saucepan bring the water, butter and salt to a boil
- Remove from the heat and add the flour all at once
- Use a wooden spoon and mix vigorously until the dough comes off the sides of the pan.
4. Allow the dow to slightly cool off and incorporate one egg a time using a wooden spoon. Making sure each egg is thoroughly incorporated prior to adding the next one
LAST STRETCH: TIME TO MIX IT UP AND FRY IT UP
- Mix up the Mashed potatoes and Pate à choux
- Generously layer a baking sheet with flour
- Form small balls with your concoction and roll them in flour to give the a smooth round appearance
- Deep fry them in hot oil.
- Let the pommes dauphines become evenly golden brown before removing them
Et Voila!!!
Tips:
- Make sure your mashed potatoes is somewhat solid in order to end up with a mixture that is not too liquid.
- I used my Cuisinart hand mixer to make the mashed potatoes as smooth as possible
Remember to season the mashed to your liking but keep in mind that mixing it with the dough might tame your seasoning. - If you prepare the mixture ahead of time make sure that you take is out of the fridge and let it get to room temperature before dropping it in the oil. It will help create the smooth consistency in the middle without compromising the crunch
Let me know if you give it a try!!
