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Pommes Dauphine

A combination of mashed potatoes and choux paste, formed into quenelles or balls and deep fried.

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Potato Type: Russet
Prep Method: BoiledFried



Prep Time

30 Mins

Cook Time

10 Mins


Serves 8


A combination of mashed potatoes and choux paste, formed into quenelles or balls and deep fried.



Mashed Potatoes

  • 1 lb. (455g) Russet Potatoes
  • 2 qt. (1.9L) Cold Water
  • 2 tsp (8g) Salt
  • 2 tbsp (28g) Butter, Melted
  • 1 tsp (2 g) Black Pepper, Ground

Choux Paste

  • ½ cup (118 ml) Milk
  • 3 tbsp (42 g) Butter, Cut into 1/2-inch Cubes
  • 1 tsp (4 g) Sugar
  • 1/2 tsp (2g) Salt
  • 2 1/2 oz (64 g) All Purpose Flour
  • 2 each (100 g) Eggs, Whole
  • 2 quarts (1.9L) Vegetable Oil, For Frying


1. Gather all ingredients and equipment needed.

To Make Mashed Potatoes:

2. Rinse potatoes, peel, and dice into cubes, and hold in cold water.
3. In a large pot, add cold water and potatoes, turn on the heat and bring to a boil then reduce to a simmer and cook for about 20-25 minutes until potatoes are fork tender.
4. Drain potatoes, place in a large bowl, cool slightly and mash potatoes, add in melted butter, salt, and black pepper. Mix until fluffy and fully incorporated.

To Make Choux Paste:

5. In a medium saucepan or pot combine milk, butter, sugar, and salt.
6. Turn on the heat to high and cook liquids until the butter is fully melted and is just at a boil. Then remove from heat and add flour. Using a wooden spoon, mix until there are no more lumps.
7. Then return to stove top at medium heat and cook, while continuously stirring till the dough gets to 175° (80°C) or until a thin starchy film forms all over the bottom of the pan or pot as the dough comes together as a ball. Transfer dough to a stand mixer bowl.
8. Attach stand mixer bowl to the stand mixer and fit with a paddle attachment and turn on to medium speed. Beat dough until dough reaches 145° (62.8°C) or until cool enough that eggs don’t cook when they hit the dough.
9. Add the eggs one at a time until fully incorporated. Scraping mixer in between until it forms into a shiny paste.

To Make Pommes Dauphin:

1. In a large bowl, mix mashed potatoes and choux paste until fully incorporated.
2. In a large pot, add oil for frying and heat to 340°F (171°C). Using a 1oz scoop, scoop dough and carefully drop it into hot oil and deep fry for 3 ½ minutes until all sides are light golden brown. Then using a slotted spoon or skimmer, spoon out the deep-fried dough and transfer it to a serving dish. Repeat the steps until the dough is finished. Serve immediately.


If using dehydrated potato flakes:

• Add dehydrated potato flakes to a bowl and add hot water. Mix until fully mixed. Use 1 pound of mashed potatoes for this recipe.

If using storebought cooked mashed potatoes:
• Use 1 pound of prepared mashed potatoes for this recipe.


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Nutrition Facts Per Serving









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