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Boil water, butter, sugar, and salt until the butter melts
Remove from heat and stir in flour until it forms a cohesive paste
Return to heat briefly to dry the mixture out until it releases from the pan
Transfer to a bowl and beat in the eggs gradually. Add enough eggs until a smooth V forms when you drop it off a maryse
Boil potatoes until tender, while warm rice or sieve the cooked potatoes until smooth
Mix in butter and egg yolks
Fold the choux into the mashed potatoes gently until fully incorporated
Pipe or spoon the mixture into walnut sized quenelles or balls on a tray using wet hands or a piping bag
Heat oil to 160°C
Fry for 5-6 minutes until puffed and golden