Of course! Get ready for the ultimate side dish or snack. These Potato Puffs are like a cross between the fluffiest mashed potatoes, a crispy tater tot, and a savory gougère. They are insanely light, cheesy, and impossible to stop eating.
Delicious and Addictive Potato Puffs (Pommes Dauphine)
This classic French technique (Pommes Dauphine) creates a magical, airy interior with a shatteringly crisp shell. The secret is a cooked potato and flour dough called pâte à choux.
Yields: About 40-50 puffs
Prep Time: 45 minutes
Cook Time: 25 minutes
Ingredients
· 1 lb (about 2 medium) Russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
· 4 tbsp (½ stick / 56g) unsalted butter, cut into pieces
· ½ cup (120ml) water
· ½ cup (67g) all-purpose flour
· 3 large eggs, at room temperature
· ½ cup (50g) finely grated Parmesan cheese
· ¼ tsp freshly grated nutmeg
· 1 tsp salt (or to taste)
· ½ tsp freshly ground black pepper
· Vegetable or canola oil, for deep frying (enough for 2-3 inches in your pot)
· Optional Add-ins: 2 tbsp chopped fresh chives, ¼ tsp smoked paprika, or ½ cup shredded Gruyère cheese.
Instructions
Step 1: Prepare the Potato Base
- Place the peeled and chopped potatoes in a pot of cold, salted water. Bring to a boil and cook until very tender (about 15-20 minutes).
- Drain the potatoes thoroughly and return them to the hot pot over low heat for a minute to steam off any excess moisture.
- Push the potatoes through a ricer or a fine-mesh sieve back into the pot. This is crucial for a lump-free, light texture. Let this riced potato cool slightly.
Step 2: Make the Pâte à Choux Dough
- While the potatoes are cooling, combine the 4 tbsp of butter and ½ cup of water in a medium saucepan. Bring to a rolling boil over medium heat.
- Immediately remove the pan from the heat and add the ½ cup of flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan.
- Return the pan to low heat and cook, stirring constantly, for about 1-2 minutes to “dry out” the dough. A thin film will form on the bottom of the pan. Transfer this dough to a large mixing bowl and let it cool for 5 minutes.
Step 3: Combine the Dough
- Using an electric hand mixer or a sturdy wooden spoon, beat the slightly cooled flour/butter mixture for a minute to break it up.
- Add the eggs, one at a time, beating thoroughly after each addition until the dough is smooth and glossy. The dough will look slippery at first but will emulsify into a thick, paste-like consistency.
- Add the riced potatoes, grated Parmesan, nutmeg, salt, and pepper (and any optional add-ins like chives). Mix until the potato is fully incorporated and the mixture is uniform.
Step 4: Fry to Perfection
- Pour oil into a heavy-bottomed pot (like a Dutch oven) to a depth of about 3 inches. Heat over medium-high heat to 350°F (175°C). Use a thermometer for accuracy; this is key.
- Test Fry: Drop a small spoonful of the batter into the oil. It should sink slightly, then immediately float to the surface and start puffing up. If it browns too quickly, reduce the heat.
- Using two small spoons (or a small cookie scoop), carefully drop rounded teaspoon-sized balls of the dough into the hot oil. Do not overcrowd the pot; fry in batches of 6-8.
- Fry for 4-6 minutes, turning occasionally, until they are deeply golden brown and crisp all over.
- Remove with a slotted spoon or spider strainer and drain on a wire rack set over a baking sheet. (The rack keeps them crisp; paper towels can make them soggy).
- Keep the finished puffs warm in a 200°F (95°C) oven while you fry the remaining batches.
Serving & Pro-Tips
· Serve Immediately! These are at their absolute peak when served hot and crisp from the fryer.
· Dipping Sauces: They are fantastic with:
· Garlic Aioli
· Spicy Ketchup
· Chipotle Mayo
· Honey Mustard
· Make-Ahead Tip: You can make the dough up to a day in advance, cover it tightly, and store it in the refrigerator. Let it come to room temperature for 15-20 minutes before frying.
· Baking Option (Less Traditional but Easier): For a slightly less addictive but still delicious baked version, preheat oven to 400°F (200°C). Drop spoonfuls onto a parchment-lined baking sheet, brush with a little beaten egg (for color), and bake for 20-25 minutes until puffed and golden.
· The Secret to Maximum Puff: Don’t let the dough get too warm before frying. The shock of the hot oil is what creates the explosive steam and puffiness.
Enjoy these incredible, cloud-like potato puffs! They are guaranteed to be a hit at any gathering.