Pommes dauphine is a fixture in classic French cuisine, but is rarely seen on menus these days. That is unfortunate because these little potato puffs are really quite delightful.
     Recipes differ as to the ratio of potato puree to choux pastry. Some use a ratio of two-to-one while others call for equal amounts. The ratio used in the following recipe is almost two-to-one.
     It is important to maintain the oil temperature as specified. If the oil gets too hot, the puffs will brown and form a crust before they expand fully. The skin that forms will then split so the inside can expand. If the oil gets too cool, the puffs may absorb some oil and become greasy.
pommes dauphine
neutral vegetable oil, for deep frying
purée de pommes de terre:
400 grams peeled new potatoes, cut into 2-cm thick slices
1/2 teaspoon fine salt
pâte à choux:
65 milliliters water
32 grams butter
1/4 teaspoon fine salt
65 grams all-purpose flour
2 eggs
1.  Purée de pommes de terre: place the potatoes in a saucepan filled with salted water and bring to a boil. When cooked, drain and puree. Mix in the salt and set aside to cool.
2.  Pâte à choux: place the water, butter, and fine salt in a small saucepan over medium heat. Bring to a boil. Remove from heat and add all the flour at one time. Return the saucepan to low heat and, using a wooden spoon, beat until the dough pulls away from the edge of the saucepan and is homogenous. Remove the pan from the heat again and allow the dough to cool for 5 minutes. Mix in the eggs, one at a time. Combine the cooled potatoes with the dough and set aside until needed.
3.  Add the oil to a medium saucepan until it is a couple of inches deep. Be sure to allow space for the oil to expand during cooking. Heat the oil to 355 °F and hold it at that temperature.
4.  Using a couple of small dessert spoons, form quenelles of dough and drop them into the oil. Cook until the outsides are light brown. Remove each potato puff when it is cooked and drain on absorbent paper.
5.  Serve as soon as possible. The potato puffs will loose their crispness the longer they sit.
Yield: 4 to 6 servings.
Ref: Joël Robuchon (ed), Larousse Gastronomique, page 834; Bernard Loiseau, Cuisine en Famille, page 220; Jacques Pepin, La Technique, page 203; Paul Bocuse, La Cuisine du Marché, page 216.