4 c. cooked, mashed potatoes
2 eggs, beaten
2-4 tbsp. buttermilk
3 tbsp. chopped chives
1 tsp. salt
1/4 tsp. white pepper
1 1/2 c. crushed buttery cracker crumbs (approximately 40 crackers)
1/4 c. butter, melted
1/2 tsp. paprika
Chives (optional)

Combine first 6 ingredients; mix well. Divide mixture into 8 portions and shape into croquettes. Roll in cracker crumbs. Place on lightly greased 15 x 10 x 1 inch jelly roll pan. Cover and refrigerate up to 24 hours.

Combine butter and paprika and drizzle over croquettes. Bake at 375 degrees for 20-25 minutes or until golden brown. Garnish with chives if desired.

NOTE: These freeze nicely just bake a little longer.