2 lg. potatoes, cut up
1 tsp. salt
1/4 c. butter
1/2 c. flour
2 eggs
1 dash pepper

In small pan, cook potatoes in water with salt until tender. Drain. Save 2/3 cup potato water. Dry potatoes on low heat to rid excess moisture. Mash (no milk). In medium pan combine saved water and butter, heat over medium heat until boiling. Reduce and add flour all at once, stir fast until mixtures leaves side of pan, remove and cool slightly. Add eggs and mix separately. Blend in potatoes and pepper. Drop by rounded teaspoonful. Deep fat fry 8 minutes until puffed and browned.