|White potatoes||1 Pound (3 Medium Raw White Potatoes)|
|Salt||1 1⁄4 Teaspoon|
|Egg||1 , unbeaten|
|Sifted all purpose flour||14 Cup (224 tbs)|
Pare potatoes; cook tender, drain, then mash well with a potato masher, or put through a potato ricer.
Add butter, salt, pepper, and stir until blended.
Add egg; beat well; stir in flour.
Divide mixture in fourths; toss onto a well-floured surface; roll with palms of hands, and shape into cylinders 1/2 thick; then cut in 2" lengths or about the length of the index finger; or make 1" balls.
Set aside on a floured surface until all dough is used.
Fry pegs in deep fat or oil heated to 370°F., or until a cube of day-old bread browns in 60 sec, for 1 1/2-2 min., or until golden brown.
Drain well on paper toweling, and serve piping hot.