To each cup of well mashed potatoes add:

1 T. butter
1/8 t. garlic powder
1/8 t. onion salt
1/4 t. flaked parsley
sprinkle of Cayenne pepper
dash of white pepper
dash of salt
1 egg yolk

Mix above ingredients well and refrigerate for 1/2 hour. Use 2 T. mixture and form into balls til all has been used up. Roll the balls in Progresso seasoned breadcrumbs and then dip into a mixture of 1 beaten egg and 2 T. of vegetable oil and roll again in the breadcrumbs. Place on waxed paper and refrigerate for 1/2 hour. Fry in deep oil heated to 390° til golden brown. Do not over-crowd in the pan. Place on a cookie sheet and cover with foil and keep warm in a 275° oven til all are fried.

(1 c. will make 2 servings)

Recipe for Pontchartrain Wine Cellers Garlic Potato Balls published in our April, 1988 Menu Minder.

You may like to try these other potato recipes below: