Pommes dauphines

INGREDIENTS

For the mash: For the "pate à choux": DIRECTIONS
 * 500 g of peeled potatoes
 * 2 tbsp milk
 * 15 g of butter
 * 1/2 tsp of nutmeg
 * Salt/pepper
 * 250 ml water
 * 75g butter
 * 150 g flour, sifted
 * 4 eggs
 * 1/2 tsp salt
 * More salt, to taste
 * Preheat oven at 200C.
 * Steam potatoes until they are tender and mashable.
 * Mash potatoes, add milk, butter, nutmeg, and mix well. Season.
 * Mix water, salt and butter in a saucepan and bring to a boil.
 * Once the mixture is boiling, take off the heat and add the sifted flour at once. Mix quickly until you obtain a ball that unsticks from the sides.
 * Put the saucepan back on the stove for approximately 1 min, and mix well to dry out the dough a bit.
 * Off heat, add eggs, one at a time, mixing thoroughly before adding the next.
 * Mix mash and "pate à choux" and mix well, season some more if necessary.
 * Make small balls of dough and drop on parchment paper.
 * Bake for 25 to 30 min at 200C, then lower to 180C and bake for 10 more min.