Monday, July 12, 2010
I love leftover mashed potatoes not because I want to eat them again but rather I want to make Dauphine Potatoes. My Mom had me making these for my family when I was in High School. Looking back, she had a lot of faith in me cause if I screwed it up we didn't have another 1 1/2 cups of mashed potatoes hanging around. Knowing my Mom, she likely had a back up plan, but never shared it with me. This is not the easiest recipe to make and it takes a few steps so leftover potatoes certainly avoids 1 major step. I like these best with sliced sirloin steak or some sort of roasted meat. Read through this recipe a few times so you know what you are doing.
Boil 1/2 Cup Water in a thick bottomed saucepan like Calphalon or All-clad. Reduce heat to low and add 1/2 Cup Vegetable Oil (I use Canola), 1/4 tsp Salt, and 1/2 Cup Flour all at once and stir vigorously until it is blended. Cook a little while longer but do not let it brown. If it begins to break up and the oil is extracted from the mixture, throw it away and start again. (I hate to tell you that but it's better to begin again now rather than after the potatoes have been added.) So assuming all is going well, remove the saucepan from the heat and let the mixture cool slightly. Add 2 Eggs, 1 at a time, stirring well after each addition, until mixture is smooth and glossy. Add another 1/2 tsp Salt and some freshly ground Nutmeg. Add 1 1/2 Cups Mashed Potatoes.
Preheat iron skillet over medium heat. Fill with 1" Canola Oil. Add the potato mixture, 1 tsp at a time until pan is fairly full. Once they float and look golden around the edges, flip them over and let them finish cooking. Preheat oven to 250. Place a cooling rack in a sheet pan. Place potatoes on the cooling rack and place in the oven until ready to serve. Enjoy this wonderful classic dish!