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Recipe: Potato Puffs (using mashed potatoes) (1965)

Side Dishes - Potatoes
POTATO PUFFS

1 1/2 cups warm unseasoned mashed potatoes
2 eggs, beaten
1/2 teaspoon salt
1 teaspoon grated onion
3/4 cup fine, dry, seasoned Italian style breadcrumbs (packaged), divided use
fat or oil for deep frying (about 1 quart)

Combine mashed potatoes, eggs, salt, onion, and milk.
Mix in 1/4 cup breadcrumbs.

Shape mixture into small balls (1 tablespoon each) and roll in remaining crumbs.

Fry in deep fat at 380 degrees F for 1 minute. Drain on paper towels.

EASY METHOD:
Use instant mashed potatoes, omitting butter and salt called for in the package directions. Use water or milk to reconstitute the potatoes according to package directions.

VARIATION:

BAKED POTATO PUFFS:
Roll balls of potato mixture in 1/2 cup seasoned breadcrumbs mixed with 1 tablespoon oil. Bake at 400 degrees F (hot oven) 5 minutes; then broil, 5 inches from heat, 1 to 2 minutes or until golden brown.

Makes 6 servings, 3 or 4 puffs each
From: Recipelink.com
Adapted from source: Vegetables in Family Meals: A Guide for Consumers, USDA Home and Garden Bulletin No. 103, 1965
MsgID: 24711
Shared by: Betsy at Recipelink.com
Board: Frugal/Budget Cooking at Recipelink.com
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