1 In a large saucepan put your potatoes cut into 4 then cover them with water, salt then let cook at a gentle boil until the tip of the knife goes through (from 20 minutes)
2 Preheat the oven to 180° (th6)
3 Then prepare your choux pastry:
in a thick sauté pan pour the water, butter, salt, pepper and a little nutmeg. as soon as the butter is melted, pour all at once the flour and with the wooden spatula and plenty of energy, dry out your dough until it pulls away from the sides then off the heat transfer to a bowl and incorporate the eggs one by one.
4 Your potatoes being cooked, drain them, put them on a baking sheet pass them 5 minutes in the oven so they dry out then pass them through the fine grid of the vegetable mill.
5 In a large salad bowl, pour your potato puree and the choux pastry then stir with the spatula so that the mixture is well homogeneous.
6 Heat your fryer to 345°F (175°c). with the help of a spoon, let the dough fall until your "dauphines" are golden and well puffed; take them out and place them on absorbent paper. serve them piping hot.
you can also make with the same principle dauphines of celeriac, zucchini or eggplant.
when you taste "industrial" pommes dauphines you will wonder if it is the same recipe...
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