French Grandmother’s Touch Transforms the Mashed Potato

“My grandmother from the northern part of France used to make these Pommes Dauphine,” Claudie Ces writes. “I used to watch her make them. Now, each time my husband or either of my two sons has a birthday, I make the pommes to go with a roast. Bon appetit.”

POMMES DAUPHINE

1 1/2 cups water

1 1/3 cups flour

Salt

4 eggs

Thick mashed potatoes using recipe for 3 cups instant mashed potato flakes

Oil for deep frying

Prepare pate a choux dough, bring water to boil in medium saucepan. Add flour and salt to taste all at once. Stir until smooth. Add eggs, 1 at time, stirring well after each addition.

Prepare mashed potatoes according to package directions (it should be very thick). Mix pate a choux and mashed potatoes. In deep fryer heat oil to 350 degrees. Drop mixture into oil by heaping teaspoons, 6 or 7 at time. Fry 3 to 4 minutes, turn and cook until golden brown. Drain on paper towels. Makes about 4 dozen.

--CLAUDIE CES

Long Beach

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