In a medium saucepan beat water, butter and salt until water comes to a full boil. Add flour all at once and stir with a wooden spoon until it forms a ball and leaves the side of the pan. Remove pan from heat and add eggs, one at a time, beating well after each one. Peel potatoes and cook in lightly salted water in large covered saucepan for 20 minutes or until tender. Drain, cool slightly, and place through a ricer or food mill . Add salt, if necessary, and season with pepper. Beat potatoes into flour/egg mixture. Heat oil to depth of 2 inches in large skillet, to 360 degrees farhenheight Drop mixture by teaspoonfuls into hot fat and fry 5 minutes or until golden turning once. Fritters will puff up as they cook.