|Sweet butter||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1 Teaspoon (if desired)|
|All purpose flour||1 Cup (16 tbs) (in same quantity as the potatoes after being mashed)|
Bake potatoes in preheated moderate oven (350°F.) for 1 hour, or until tender.
Take out pulp, mash, adding half of butter, a little salt, and pinch of nutmeg.
Boil 2 cups salted water with 1/4 cup butter.
When boiling point is reached, stir in flour, stirring constantly.
Resume cooking over low heat and stir until thick and creamy.
Remove from heat; add the eggs, one by one, mixing well.
In about equal parts, mix the potatoes (I) and the flour mixture (2).
Season with salt, if necessary.
This mash, which should be fairly thick, can then be formed into sausagelike shapes and either fried in deep hot cooking oil (375°F.) on a frying thermometer), or dropped into gently boiling water, in which case they should be served with a sauce according to taste.