Pommes Dauphine | French Potato Balls

A potato is a powerful thing in Joshua Weissman's hands.

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Prep

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Total

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Ingredients

1 lb (450g) russet potatoes, peeled, cut into 1 inch cubes.
½ cup (120ml) milk
3 Tbsp (45g) unsalted butter, cubed, plus 2 Tbsp unsalted butter, melted
2.25 cups (540g) all-purpose flour
2 large eggs
2 quarts (2L) canola oil, for frying
Kosher salt and pepper to taste

Directions

Begin by preparing the choux. Combine milk, butter, and salt to taste in a small saucepan. Bring the mixture to a boil over high heat until the butter has melted.
Remove the mixture from the heat and fold in the flour. Continue to mix until no lumps are left in the dough.
Return the sauce pan to medium high heat, and constantly stir the dough until a thin starchy film begins to form in the pan, and the dough pulls together in a cohesive mass.
Transfer the dough to the bowl of a stand mixer with the paddle attachment. Beat the dough until it has slightly cooled, then begin to mix in the eggs one at a time until the mixture is completely homogenous.
Transfer choux dough to a small mixing bowl and cover with plastic wrap. Hold in a warm space until ready for the potatoes.
Rinse potatoes to remove excess starch from the exterior, then add potatoes to a medium sauce pot with cold water to cover. Bring the water to a boil over medium high heat. Once boiling, reduce heat to a simmer.
Cook potatoes for 10-15 minutes, or until soft enough to easily break up when poked with a fork.
Drain the potatoes, then return to the now empty sauce pot. Turn the heat to low and shake to dry out the potatoes.
Pass the potatoes through a potato ricer into a medium mixing bowl and let the potatoes cool slightly.
Stir melted butter into the mixing bowl and season the mixture with salt and pepper. Once thoroughly combined, begin to fold in choux dough, and mix until thoroughly combined. Cover and press plastic wrap onto the dough to keep a skin from forming.
Preheat 2 quarts of canola oil in a heavy-bottomed pot or dutch oven to 350°F (175°C). While the oil is heating, shape potato dough into 1 ounce balls.
Once the oil is hot, begin adding dough balls to the oil a few at a time, fry the balls until golden brown and crunchy on the outside. Transfer cooked dough to a wire rack lined baking tray and season with salt. Serve immediately.