'Dauphine' Potatoes, Puff Pastry Dough
From:	Marie-Thé, Quebec, Canada
Comments:	You will need Duchess Potatoes [boiled potatoes mashed along with butter, egg yolk, salt and pepper] for this recipe.
Ingredients	Preparation
Duchess potatoes [quantity = to puff pastry dough] Cooking fat Salt and pepper and/or any desired herb[s] and/or spice[s], to taste Puff Pastry Dough 1 cup [250 mL] boiling water Pinch of salt 4 ounces [113 g] fat 1 cup [140 g] flour 6 whole eggs	Prepare puff pastry dough; measure dough into a large cup. Thoroughly mix in the same quantity Duchess potatoes. Drop spoonfuls of mixture into very hot fat into a deep-fryer. Deep-fry for 10 to 15 minutes, until golden. Drain, season to taste, and serve. Puff Pastry Dough Into a saucepan, mix together boiling water, salt and fat; bring to a boil. Pour flour all at once into the mixture; cook stirring until mixture leaves the sides of the saucepan yet do not overcook. Remove from heat before stirring in unbeaten eggs, one at a time, until well blended in.