1/2 c. butter
1 c. water
2 tbsp. salt
1 c. sifted all-purpose flour
4 lg. eggs
2 1/2 lb. (7-8 med.) potatoes
1 tbsp. ground nutmeg
1/8 tbsp. black pepper

Bring first 3 ingredients to boiling in 1 quart saucepan. Add flour all at once. Stir, cook over low heat for 1-2 minutes or until mixture leaves side of pan and forms ball. Cool slightly.

Beat in 1 egg at a time (chou paste). Peel potatoes, boil and mash until fluffy. Add to chou paste. Mix well. Shape into 1 inch balls. Fry in deep fat (preheated 375 degrees) for 2-3 minutes or until browned. Drain on paper towels.