Dauphine Potatoes

Recipe from Oxmoor House

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Ingredients

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

Preparation

  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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