Dauphine Potatoes

Dauphine Potatoes

It is natively called “Pommes dauphine”. This recipe was named after ‘Dauphine’ which is the title of wife of the ‘Dauphin’, or heir to the French throne. This recipe calls for a small amount of pate a choux, the classic French batter used to make cream puffs and ├ęclairs, which is exactly what I suggest you do with the remaining batter.


  • 2 cups (500 ml) mashed potatoes
  • 1 cup (250 ml) pate a choux (see below)
  • A grating of fresh nutmeg
  • Vegetable oil for deep frying
  • Salt to taste


  • Combine the mashed potatoes, pate a choux, and nutmeg and stir to combine.
  • Form into small balls 1 to 1 1/2 inches (2.5-4 cm) in diameter.
  • Fry in vegetable oil that has been heated to 365F (185C) until crisp and golden brown.
  • Drain on paper towels and season with salt while still hot. Serves 4 to 6.

Pate a Choux

  • 1 cup (250 ml) milk
  • 1/4 cup (60 ml) butter
  • 1 cup (250 ml) all-purpose flour
  • A pinch of salt
  • 4 eggs at room temperature


  1. Combine the milk and butter in a pan and bring to a boil over moderate heat.
  2. Add the flour all at once and stir vigorously with a wooden spoon until it is smooth and no longer sticks to the sides of the pan.
  3. Remove from the heat and transfer to the bowl of an electric mixer or food processor.
  4. Add the eggs one at a time and process until completely incorporated before adding the next egg.
  5. To make cream puff shells, spoon or pipe the batter onto a greased baking sheet, making mounds 1 to 2 inches (2.5-5 cm) inches in diameter.
  6. Bake in a preheated 400F (200C) oven for 10 minutes. Reduce the heat to 350F (180C) and bake until puffed up and golden brown, about 25 minutes.
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