1 1/2 lb. potatoes
2 tbsp. butter
2 eggs, divided
1 c. flour
1 tsp. salt
1 tsp. ground nutmeg
1/2 c. bread crumbs
Fat for deep frying

Scrub and peel potatoes. Boil until tender. Drain and puree immediately. Cool. Cream butter in a mixing bowl. Gradually add 1 egg, potatoes, flour, salt and nutmeg. Shape the stiff mixture into cylinders about 2 inches long, dip into 1 slightly beaten egg and coat with bread crumbs. Deep-fat fry at once until golden brown. Serve with a roast and vegetable.