Pommes Dauphines (Potato Puff Balls)
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Kids love potato puff balls . . . and adults do, too!
Hands-on: 25 minutesTotal: 1 hour 10 minutes
- 1 lb. potatoes, peeled and diced
- 1 Tbsp. kosher salt
- ⅓ cup water
- ⅓ cup butter, diced
- 1 cup all-purpose flour
- 4 large eggs
- 2 tsp. salt, divided
- 1 tsp. ground black pepper
- 1 cup peanut oil
- Fill a large saucepan with water. Add kosher salt. Put the diced potatoes in the water and bring to a boil over high heat. Reduce to medium and cook for 25 minutes.
- Fill a medium saucepan with ⅓ cup water, add the butter, and bring to a boil. When the butter is melted and well combined, pour in the flour, and stir steadily. Take the saucepan off the heat and stir continuously until the combination doesn’t stick to the saucepan anymore. Add the eggs, one at a time. Stir again continuously until you get a smooth combination.
- Pour the potatoes in a colander, dry them with a clean cloth, and mash them finely. Add the mashed potatoes to the egg, butter, and flour combination. Season with 1 teaspoon salt and pepper, stir well, and let it cool for 10 minutes.
- Flour your hands slightly, and use a tablespoon to make small balls (the size of a walnut). Fill a large saucepan with oil, and bring to 350°F. Carefully pour the potato balls one after another in the oil, and take them out with a slotted spoon once they are puffed and golden. Dry them all on paper towels and put in a large serving bowl. Season with remaining salt.
- Serve immediately.