Pommes Dauphine

In small saucepan, cook potatoes in water to cover with salt until tender, about 25 minutes.

Drain, reserving 2/3 cup potato water. Dry out potatoes over low heat to rid excess moisture. Mash potatoes. Do not add milk.

In medium saucepan, combine reserved water (or 1/2 cup water) and butter or margarine. Heat over medium heat until water is boiling and butter has completely melted. Reduce heat.

Add flour all at once. Stir briskly with wooden spoon until mixture leaves sides of pan and forms a ball. Remove from heat; cool slightly. Add eggs, one at a time, beating well after each addition. Blend in potatoes and pepper.

In deep-fat fryer or deep sauce pot, heat 1 1/2"-2" oil to 375 degrees F on deep fat thermometer. Drop batter by rounded tablespoonfuls or by #20 ice cream scoop into hot oil. (Puffs double in bulk, so fry only a few at a time.)

Fry 8 minutes, until puffed and golden brown. Remove with slotted spoon, drain on paper towels. Keep warm in 200 degrees F oven.