1/2 c. water
1/2 c. milk
2 tbsp. butter
1/2 tsp. salt
1 1/3 c. dry mashed potato mix
2 eggs, beaten
Vegetable oil

DIP:

1 c. sour cream (with chives, onion, dillweed, parsley)

Heat water, milk, butter and salt to boiling in 2 quart saucepan; remove from heat. Stir in potato mix (mixture will be stiff); cool. Stir in eggs. Drop potato mixture by teaspoonfuls onto wax paper-covered cookie sheet. Refrigerate at least 2 hours; shape into balls. Heat 1/2" oil in 10" skillet. When hot, drop potato balls into oil. Fry over medium high heat for 1 to 2 minutes until golden brown. Yield: 2 dozen.