Final answer:
Potatoes mashed with eggs and squeezed through a pastry tube, then briefly broiled until browned, are known as Pommes dauphine. Starchy potatoes are used for this dish due to their mashable quality, while waxy potatoes are less suitable due to their tendency to hold shape.
Step-by-step explanation:
Potatoes mashed with eggs and squeezed through a pastry tube, then briefly broiled until browned, are known as Pommes dauphine. This French culinary dish is a sophisticated way to serve potatoes, showcasing the versatility of this staple ingredient.
The choice of potato type is important; starchy potatoes are typically used for making Pommes dauphine due to their ability to create a smooth, fluffy mash that works well when piped through a pastry tube. On the other hand, waxy potatoes are considered less suitable for this preparation as they are better at maintaining shape and firmness, making them ideal for dishes like potato salads or soups where the potato should hold its shape.