PATE A CHOUX (DOUGH) :

2 c. plus 2 tbsp. water
6 oz. flour
8 tbsp. butter
3 to 4 eggs
1 tsp. salt

Boil together water, butter and salt. Remove from heat and add flour, all at once. Mix well. Place over low heat and mix until dough is drier and no longer sticks to sides of pan. Add eggs, one at a time. Dough must be fluid, but not liquid, so stop after 3 eggs if right consistency is achieved.

MASHED POTATOES:

2 1/2 lbs. potatoes, boiled & mashed

Be careful to pick a potato that is good when fried, i.e., does not go to pieces. A good choice is Russet.

Dry potatoes over low flame. Mix 2/3 dough and 1/3 mashed potatoes. Add salt, pepper and nutmeg. Heat oil and drop 1 teaspoon of the mixture. You may fry 5 to 6 puffs at the same time (use a wok if you have one). Fry until golden; dry on paper towels. Serve hot. Makes 18 to 22 puffs.