2 c. well seasoned, hot mashed potatoes (4 medium-sized potatoes)
2 egg yolks
1 tbsp. chopped parsley
2 egg whites

Have mashed potatoes ready. Beat in egg yolks and chopped parsley. Cool these ingredients slightly. Beat egg whites until stiff. Fold them lightly into the potato mixture. Shape the mixture into balls.

Bake the potatoes in lightly greased muffin tins or drop them on a greased sheet.

Bake them until crisp. Turn them to brown evenly.

Yield: 4 servings.