Potatoes Dauphine

Directions

1. 1
   Make the dough according to the instructions (steps 1 and 2) in Gnocchi Parisienne, eliminating the grated cheese and nutmeg.
2. 2
   Transfer the dough to a bowl, and stir in the mashed potatoes.
3. 3
   Pour about 2 1/2-inches of the oil into a saucepan, and heat it until it registers 350 on a deep-frying thermometer.
4. 4
   Scoop out about 2 teaspoons of dough, and, with your index finger, push the dough to the far edge of the spoon, and let it drop into the hot oil.
5. 5
   (Be sure to position your spoon very close to the surface of the hot oil to prevent splashing.)
6. 6
   Repeat, with the remaining dough as quickly as you can; cooking about twelve potato balls at a time for 8 to 9 minutes, until the dauphine are well puffed, well browned, and cooked through.
7. 7
   Remove with a slotted spoon, and drain on a wire rack.
8. 8
   Serve hot.