Crispy Pommes Dauphine (Croquettes)

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Directions

• Choux Pastry
• Combine water, milk, butter, and salt in a medium saucepan on high heat. Heat until butter is melted and mixture is at a rolling boil.
• Remove from heat and quickly but thoroughly mix in all flour. Scrape the sides of the pan and ensure there are no lumps. Return to burner and heat on medium high for 2 minutes, constantly mixing.
• Move dough to a stand mixer with the paddle attachment. Mix on medium low until you can put your finger in the dough for 1-2 seconds.
• With the mixer on medium low, add the first egg. After it has started to incorporate, raise the speed to medium. Mix until it is entirely incorporated, then add the second egg and mix until entirely incorporated. Cover with plastic wrap touching the top of the pastry and set aside.
• Potatoes
• Soak potatoes in water for about 5-10 minutes. Rinse until water runs clear, then drain.
• Place potatoes in 8 cups of water with salt. Bring to a boil over high heat. Once the water is fully boiling, reduce heat to keep water at a simmer. Simmer until potatoes are soft all the way through, about 10 minutes. Drain and rinse with hot water for 10 seconds. Fully drain until the potatoes are dry.
• Fully mash potatoes or pass through a potato ricer. Add melted butter and season with salt and pepper.
• Croquettes
• Heat oil to 340º F in a heavy-bottomed, high-sided saucepan.
• Using a wooden spoon or your hands, mix choux pastry with mashed potatoes until well-combined.
• Drop 1 tablespoon balls of mixture into hot oil. Cook until golden brown, about 4-5 minutes minutes. Turn balls as needed to ensure even browning on all sides.
• Remove from oil, and drain on a rack.
• Keep in a 200º F oven until all croquettes are cooked.