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Dauphine Potatoes

Yield 18 (1 1/2-inch) potatoes

Ingredients

  • 2 pounds potatoes
  • 2 eggs
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • Vegetable oil

How to Make It

  1. Cook potatoes in boiling salted water to cover 20 minutes or until tender. Cool slightly. Peel and mash. Add eggs, cheese, flour, and salt; mix well.

  2. With floured hands, shape potato mixture into 1 1/2-inch balls. Deep fry in hot oil (375°) until potatoes are golden brown. Drain well on paper towels.

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