Wash potatoes, cut them in half and place in a large pot covered in cold water with a little salt.  Bring to a simmer and cook for approx. 40-45 minutes or until soft in the centre.

Once cooked, drain water and leave out for some of the steam to evaporate. (Note if using a rice, there’s no need to peel)

Place water and butter in a deep saucepan, place on medium heat and bring to a simmer in order for the butter to be melted by the time the water boils.  If it takes longer, that’s fine.

Turn heat to low, add the flour, mix well using a wooden spoon. Continue mixing until none of the mixture sticks to the sides and becomes smooth.  This takes around 3 minutes. Turn off heat and allow to for cool 5 – 10 minutes.

Break the whole eggs in a container or bowl to avoid any egg shells and add to the mixture one at a time as you mix vigorously with a wooden spoon. Keep repeating this process until all 4 four eggs are well incorporated into the mixture. (Note: You could also transfer to an electric mixer and use the beater attachment on medium speed).

Once potatoes have been cooked and the steam has gone, using a ricer, pass the potatoes through until mashed directly into a clean mixing bowl.  Season with salt and pepper and a little nutmeg.  Place the choux paste on top and mix well with a wooden spoon by folding.  Place the mixture in a piping bag with a the largest plain nozzle you have.  If you don’t have one, simply use the piping bag or cut a disposable one to size.

Use a deep fryer or equivalent,  heat the oil temperature to 340°F – 170°C degrees Celsius.  With the piping bag in your hand, squeeze a small amount of mixture, approx 1 inch at a time directly into the hot fat.  Cut using a knife.  It’s easier if you have someone help you to do this.

Cook until a dark golden color so they are crisp outside and cooked in the centre.  Transfer to absorbent paper and sprinkle with fine salt immediately.  Toss and serve hot.