Although this is an hors d'oeuvre, we like them with soup or sandwiches.

Mashed potato buds (4 servings)
2 tbsp. flour
1 to 1 1/2 c. shredded cheddar cheese
8 slices bacon, cooked & crumbled
Sour cream, if desired

Preheat oven to 425 degrees. Lightly grease cookie sheet. Prepare potatoes as directed for 4 servings, but decrease water to 1 cup. Stir in flour. Refrigerate until cool enough to handle, about 10 minutes. Divide dough into 16 equal parts. Shape each part into a ball. (These are about the size of a walnut.) Flatten balls to 1/4 inch thickness in round or oval shape on cookie sheet. (Using the palm of your hand works best.)

Prick each one several times with a fork. Bake until edges and bottoms are medium to dark brown, 20 to 30 minutes. Sprinkle cheese and bacon over tops. Bake 1 to 2 minutes longer. (Serve with sour cream, if desired.) Makes about 16.