|Potatoes||1 1⁄2 Cup (24 tbs), cubed|
|Butter||1⁄2 Cup (8 tbs), divided|
|Flour||3⁄4 Cup (12 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|White pepper||To Taste|
|Vegetable oil||1 Tablespoon|
|Water||3⁄4 Cup (12 tbs)|
Cook the potatoes in boiling salted water until tender.
Return the potatoes to the pan and shake over low heat until dry.
Mash the potatoes thoroughly.
Add 2 tablespoons of butter and the milk.
Add salt and white pepper to taste.
Combine the water, 6 tablespoons of butter, and 1/2 teaspoon of salt in a saucepan.
Bring to a boil.
Add the flour and stir with a wooden spoon over low heat until the dough forms a ball and no longer sticks to the pan.
Remove from the heat.
Add the eggs, 1 at a time, beating well after each addition.
Combine the 2 mixtures.
Drop by scant tablespoonfuls into deep hot fat (375Â° F.) and fry for 3 to 5 minutes, turning the potato puffs over to brown evenly.
Do not fry more than 5 or 6 puffs at a time.
Drain on paper towels.
The potato puffs may be fried in advance.
Reheat in a 425Â° F oven for 5 minutes.