Pommes Dauphine (Potato and Choux Puffs)

Bake. Put potatoes in a mid-sized bowl and cover with cool water. Swish potatoes till water turns cloudy, around 30 seconds using your hands. Tip off the liquid potatoes, discarding the cloudy soaking water using a colander. Return potatoes to bowl, refill using cool water, plus repeat blitz till water runs clear. Move emptied potatoes to a 3-quart saucepan plus tip in 2 quarts (1.9L) cold water plus salt. Bring to the boil over a high flame, next reduce heat to maintain a simmer. Cook till potatoes are tender plus offer little resistance when pierced using a paring knife, around 10 minutes. Tip off the liquid potatoes in colander, next rinse with hot running water for 30 seconds in order to wash away excess starch. Return emptied potatoes to now-empty saucepan. Heat upon low heat, shaking saucepan constantly in order to evaporate moisture from potatoes, around 1 minute. Pass potatoes through one ricer onto a rimmed baking tray, spreading them into an even layer, and let them to cool a little, around 2 minutes. Move riced potatoes to a mid-sized bowl. Mix in melted butter and add salt and pepper till it tastes right till it tastes right using a flexible spatula. Add choux pastry, and mix till well mixed, around 1 minute. Cover with cling film, pressing plastic against surface of the potato-choux mixture in order to prevent a skin off forming. Keep to one side (mixture can be held at room temperature for upwards to 2 hours, or chilled for up to 8 hours plus brought in order in order in order to room temperature before frying). Adjust oven rack in order to middle position plus heat oven to 95°C. Set a rack inside a rimmed baking tray and line rack with paper towels. Heat oil over a medium-high flame to 170°C (171°C) in a big Dutch oven. Scoop dough plus with care tip in to hot oil, dropping portion off as close in order to the oil’s surface as possible in order to minimize splashing using a 1-tablespoon cookie scoop. (Alternatively, using one spoon, scoop roughly 1-tablespoon of dough, plus using a second spoon, lightly form into a rough, oblong shape, next with care tip in to hot oil). Working quickly, repeat process using 9 extra portions of dough (for one batch of 10). Fry, using one spider or slotted spoon in order to turn pieces as they heat, till puffed and golden brown on all sides, around 3 1/2 minutes. Move pommes dauphine to ready rack, add salt till it tastes right, and move to oven to hold warm. Return oil to 170°C (171°C) and repeat frying with leftover dough, continuing to work a batch after another of 10. Move pommes dauphine to a serving bowl and eat at once.