Pommes dauphine

Cooking the potatoes:

1. 1In a saucepan, cook the potatoes in salted water until tender.
2. 2Drain the potatoes, peel them, and mash into a smooth purée.

Preparing the choux pastry:

1. 3In a saucepan, heat the milk, water, diced butter, and the pinch of salt until the butter is melted.
2. 4Bring the mixture to a boil.
3. 5When the milk boils, remove the saucepan from the heat.
4. 6Add the sifted flour all at once and mix vigorously with a spatula until the dough pulls away from the sides of the pan.
5. 7Put the saucepan back over low heat and dry out the dough, stirring constantly for about 2 minutes until it forms a smooth, shiny ball.
6. 8Pour the dough into a bowl and add the eggs one at a time, mixing well between each addition.
7. 9The dough should be smooth and even.
8. 10Add the mashed potato and mix again until the dough is even.

Cooking the pommes dauphine:

1. 11In a saucepan, heat the frying oil to 160°C.
2. 12Using two spoons, shape balls of dough and drop them into the hot oil.
3. 13Fry until golden and crispy, about 2 to 3 minutes.
4. 14Remove the pommes dauphine from the oil and drain on paper towel.