Pommes Dauphine (crunchy potato puffs)

Makes 8 servings

2 large baking potatoes, peeled and quartered
1 teaspoon salt
1/4 cup butter or margarine
1/2 cup flour
2 eggs
Dash pepper
Salad oil for deep frying

In small saucepan cook potatoes in water to cover with salt until tender,
about 25 minutes. Drain, reserving 2/3 cup potato water. Dry out potatoes
over low heat to rid excess moisture. Mash potatoes. Do not add milk.
In medium saucepan combine reserved water (or 1/2 cup water) and butter or
margarine. Heat over medium heat until water is boiling and butter has
completely melted. Reduce heat. Add flour all at once. Stir briskly with
wooden spoon until mixture leaves sides of pan and forms a ball. Remove
from heat; cool slightly. Add eggs, one at a time, beating well after each
addition. Blend in potatoes and pepper.

In deep-fat fryer or deep saucepot, heat 1 1/2 - 2" oil to 375 F on deep fat
thermometer. Drop batter by rounded tablespoonfuls or by #20 ice cream scoop
into hot oil. (Puffs double in bulk, so fry only a few ata time.) Fry 8
minutes, until puffed and golden brown. Remove with slotted spoon, drain on
paper towels. Keep warm in 200 F oven.

Source: Ladies Home Journal

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