Place the potatoes in a small saucepan and add cold water to cover, along with a pinch of salt.

Cover and bring to a simmer over low heat.

Cook for about 15 minutes or until tender when pierced with a knife.

Drain well and let cool slightly.

Peel.

Pass through a ricer into a medium bowl.

Stir in the 2 teaspoons of olive oil, lemon zest, cheese, nutmeg, flour, salt, and black pepper.

Stir in the milk and beaten egg.

Shape the potato mixture into 1-inch balls.

Place the bread crumbs in a shallow bowl.

Heat at least 1 inch of oil in a medium skillet over medium-high heat (or use a deep fryer set at 365°F) until it turns a cube of bread light brown in 60 seconds.

Dredge each puff in the bread crumbs and place in the hot oil.

Cook, turning once with tongs, until golden.

Transfer the puffs with a slotted spoon to paper towels and let them drain.

Serve hot.