POTATO DAUPHINE

POTATO DAUPHINE
120 ml water
0.25 ml salt
60 g butter or margarine
70 g strong flour
2 eggs, beaten

Potato Mixture
450 g potato, cooked and mashed
30 g butter
1 egg yolk

For the choux paste:
Bring the water, salt and butter to a boil in a saucepan.
Remove from the heat.
Add the flour and mix in with a wooden spoon.
Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
Remove from the heat and allow to cool.
Gradually add the beaten eggs, mixing well.

Potato mixture:
Add the butter and egg yolk to the warm mashed potatoes; mix well.
Season to taste.
Mix the choux mixture and the potato mixture together, making sure they are well combined.
Mould the mixture into cylinder shapes (or quenelle them using two spoons).
Deep fry in hot oil (185°C/365°F), until golden.

Photo: Marie Grobler