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Baked Potato Puffs

Rated as 4.62 out of 5 Stars
64k

"The hardest line cook job I ever had was at the Carnelian Room, where on a busy night I'd prepare over 250 steaks and chops. The biggest challenge was frying French potato puffs to order. Called pommes dauphine, it's one of the finest foods ever invented. To save your kitchen from that deep fryer smell, I wanted to try a baked version. I was very happy with the results. Even though they weren't as dark and crispy as the fried version, the inside was virtually identical. Enjoy these as a warm snack with a dip, or to go alongside some eggs or grilled steak."
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Ingredients

1 h 15 m servings 45
Original recipe yields 24 servings (24 small baked potato puffs)

Directions

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  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
  2. Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
  3. Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
  4. Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
  5. Scoop potato dough into the greased muffin cups.
  6. Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.

Footnotes

  • Chef's Notes:
  • Russet potatoes also work in this. Feel free to play around with the ratio of potato to dough. With less potato, it might taste something like a potato-flavored doughnut or fritter. A higher concentration of potato makes the final product more like a deep-fried potato.
  • You can include any add-ins to the dough, like bacon or scallions, during the final mix.
  • Feel free to deep-fry or shallow-fry the batter as well, at around 375 degrees F (190 degrees C).

Nutrition Facts


Per Serving: 45 calories; 2.4 4.8 1.1 21 37 Full nutrition

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Reviews

Read all reviews 9
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made these - pomme dauphine - to accompany an old-school French "surf-n-turf" for Valentine's dinner for my wife and I - petit filet à la sauce bordelaise, coquille saint jacques, haricots ve...

Most helpful critical review

They stuck to the well greased muffin tins. Ended up in peices. I added a bit of cheese and bacon. My husband loved them and wants me to make again. Next time I’ll try silicon baking sheet.

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I made these - pomme dauphine - to accompany an old-school French "surf-n-turf" for Valentine's dinner for my wife and I - petit filet à la sauce bordelaise, coquille saint jacques, haricots ve...

I made these to accompany the Oven Seared Beef Tenderloin with Herb pan sauce (also on this site) for Christmas dinner. I made a test batch ahead of time and added fresh grated sharp white ched...

I made these to go with my grilled steak tonight and they tasted amazing. I was going to load a picture but they my guests had them gone before I could get a picture.

We forgot the nutmeg, but they still turned out wonderfully. We'll try adding the nutmeg back in for the next time.

Love it. I feel like a chef. Haha

These turned out absolutely beautiful! My husband loved them. It wasn't easy having to wrangle him away from the dish until everything was done. In fact, I made Scotch eggs by Chef John's recipe...

They stuck to the well greased muffin tins. Ended up in peices. I added a bit of cheese and bacon. My husband loved them and wants me to make again. Next time I’ll try silicon baking sheet.

R.12.20.2018 Thank you, Chef John, for showing this "pommes dauphine" recipe. I made it. It was a winner. The family loved its simplicity and deliciousness. Thank you also for sharing its ...

it was nice but bland, I will make again but need to add more flavour thanks