Herb and Garlic Dauphine Bites

Preparation

1. Peel and cut the potatoes into even pieces. Boil them in salted water until very tender, about 15-20 minutes. Drain well and mash thoroughly until smooth. Set aside.
2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. This is your choux pastry base.
4. Return the saucepan to low heat and cook, stirring continuously, for 2-3 minutes to dry out the dough slightly.
5. Transfer the choux pastry to a large bowl. Add the eggs one at a time, incorporating each fully before adding the next, until the mixture is smooth and glossy.
6. Gently fold the mashed potatoes, minced roasted garlic, chopped parsley, and chives into the choux pastry until just combined. Do not overmix.

Cooking

1. Heat frying oil in a deep heavy-bottomed pot or Dutch oven to 350°F (175°C).
2. Using two spoons or a small ice cream scoop, carefully drop small dollops (about 1-inch in diameter) of the potato-choux mixture into the hot oil. Do not overcrowd the pot.
3. Fry in batches for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
4. Remove the fried dauphine bites with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
5. Season immediately with a pinch of salt if desired. Serve hot.