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1. Clean and boil the potatoes in slightly salted water until soft (about 20 minutes)
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2. Allow them to cool slightly, then peel them, and mash them as if making mashed potatoes.
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3. Return them to a very low heat and dry the mashed potatoes stirring with a wooden spoon until they no longer stick to the sides of the pot.
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4. While the potatoes are boiling, make the dough: boil 8 oz (25cl) of water with the butter and a pinch of salt, remove from heat and add the flour all at once mixing vigorously until absorbed, then put the mixture back on a low fire to dry slightly.
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5. Remove the mixture from the fire and add the eggs, one at a time, and mix until you have a dough that is still wet and slightly sticky.
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3. Mix the potatoes and the dough together completely in the ratio of 1/3 potato with 2/3 dough. Add salt, nutmeg and pepper to taste.
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4. Heat several inches of oil in a pot or deep fryer to 350F (180C) and carefully drop a tablespoon of the mixture into the the oil - repeating until you are cooking 5-6 at a time.
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5. Allow the mixture to puff up and brown before removing it to drain on paper towels.
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6. Repeat until the mixture is gone. Serve hot. These are a fabulous accompaniment to meat dishes and chicken. As a variation add some grated cheese to the mixture before cooking.
