Dauphine Potatoes

Ingredients

• 1 lb cooked and mashed potatoes
• 1 egg yolk
• 1 ounce butter

Choux

• 1/4 pint water
• 1 pinch salt
• 2 ounces butter or margarine
• 2 1/2 ounces strong flour
• 2 eggs

Directions

1. 1

   For the choux paste:.

2. 2

   Bring the water,salt and butter to a boil in a saucepan.Remove from the heat.

3. 3

   Add the flour and mix in with a wooden spoon.Return to a moderate heat and stir continuosly until the mixture leaves the side of the pan.

4. 4

   Remove from the heat and allow to cool.

5. 5

   Gradually add the beaten eggs,mixing well.

6. 6

   Potato mixture:.

7. 7

   Add the butter and the egg yolk to the warm potato and mix well.Season to taste.

8. 8

   Mix the two mixtures together,making sure that they are well combined.Mould the mixture into cylinder shapes ( or quenelle them using two spoons) and deep fry in hot oil (185 degrees), until golden.