2 lbs. Russet potatoes
2 tbsp. butter
1 egg yolk
Salt, white pepper, nutmeg
2 tbsp. cornstarch
2 eggs, beaten
3/4 c. sliced almonds
Oil for frying

Peel and quarter potatoes. Cook in salted boiling water for about 15 minutes or until tender. Drain. Return potatoes to heat, shaking pan until dry. Mash potatoes. Add butter, egg yolk, salt, pepper and nutmeg to taste. Mix well. Cover with towel. Set aside until cold.

Divide mixture into 8 to 12 rounds. Shape into balls. Roll in cornstarch, dip gently into beaten egg. Roll in almonds to coat. Fry few at a time in deep fryer with oil heated to 350 degrees until golden brown. Drain on paper towels.