6 c. mashed potatoes
6 egg whites
18 tbsp. flour
2 tsp. salt

Beat egg whites until stiff and fold in 2 tablespoons parsley. Drop by tablespoon into deep hot fat until well browned. makes many small puffy balls, 3 or 4 balls to a serving.

Put your leftover mashed potatoes in freezer until you have enough to make these, then you won't have food waste.