Recipe: Potato Croquettes (repost)

From Southern Living magazine (It appears you might be able to halve this)

POTATO CROQUETTES

4 cups cooked, mashed potatoes
2 large eggs, lightly beaten
2 to 4 tbsp. buttermilk
3 tbsp. chopped fresh or frozen chives
1 tsp. salt
1/4 tsp. ground white pepper
1 1/2 cups crushed, round buttery cracker crumbs (Ritz or Keebler Townhouse?), about 40 crackers
1/2 tsp. paprika
Chopped fresh chives (to garnish)

Combine first 6 ingredients. Divide mixture into 8 portions; shape each portion into an oval croquette; roll in crushed cracker crumbs. Place on a lightly greased 15x10x1-inch jelly roll pan. Cover and refrigerate up to 24 hrs.

Combine butter and paprika; drizzle over croquettes.

Bake in a 375 degree F oven until golden. Garnish if desired

Makes 8 servings

NOTE: Potato croquettes may be frozen after rolling in crushed cracker crumbs.
To bake, place frozen croquettes on a greased baking sheet. Combine
butter & paprika; drizzle over croquettes. Bake at 375 degrees F for 35 minutes or until golden

I believe there might be a cake recipe out there somewhere using mashed
potatoes - I'll keep looking (it was chocolate).