Scrub and peel potatoes. Cut into 1-inch pieces. Place potatoes in stock pot and cover with water. Bring to a boil, reduce heat and simmer until soft, approximately 5 to 10 minutes.
Remove cooked potatoes from water, and pat dry. Using a potato ricer, mash the potatoes while still hot.
In a large mixing bowl, combine potatoes, flour, salt and pepper.
In a large, heavy-bottomed skillet, heat oil to 375 F.
Using a small portion scoop or two tea spoons, form potato mixture into small balls and drop into oil. Fry until golden brown, 5 to 7 minutes. Serve hot. Makes 40 potato tots.
To freeze: Cool off fried potato tots. Transfer to a freezer zipper-lock back, and freeze up to 1 month. To reheat, preheat oven to 400 F. Arrange frozen tots on a baking sheet and bake 12 to 15 minutes, until heated through.