Potato "Dauphin"
500 g of potatoes
4 eggs,
125g flour
80g butter,
1 glass of water
nutmeg,
pepper.
Peel potatoes in boiling salted water. Then peel and make dry mashed potatoes from it without adding liquid. Add a little grated nutmeg to the custard dough. Knead the mashed potatoes thoroughly with the dough. Check for enough salt and pepper. Collect the resulting mass with a teaspoon, dip several pieces in a preheated deep-fat fryer, because donuts greatly increase in volume. Place the browned potato donuts on a plate covered with a napkin to remove excess fat.
Serve hot. If necessary, donuts can be lowered into the very hot deep fat fryer for 1 minute before serving.
Potatoes prepared in this way are a classic side dish for poultry or roast parties.
500 g of potatoes
4 eggs,
125g flour
80g butter,
1 glass of water
nutmeg,
pepper.
Peel potatoes in boiling salted water. Then peel and make dry mashed potatoes from it without adding liquid. Add a little grated nutmeg to the custard dough. Knead the mashed potatoes thoroughly with the dough. Check for enough salt and pepper. Collect the resulting mass with a teaspoon, dip several pieces in a preheated deep-fat fryer, because donuts greatly increase in volume. Place the browned potato donuts on a plate covered with a napkin to remove excess fat.
Serve hot. If necessary, donuts can be lowered into the very hot deep fat fryer for 1 minute before serving.
Potatoes prepared in this way are a classic side dish for poultry or roast parties.
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