Potato Puffs
1/2 c. water
1/2 c. milk
2 tbsp. margarine
1/2 tsp. salt
1 1/3 c. dry mashed
potato mix
2 eggs, beaten
Vegetable oil
1/2 c. milk
2 tbsp. margarine
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, margarine 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.
1 c. sour cream (with chives, onion, dillweed, parsley)
Heat water, milk, margarine 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.
| Directions |
| Ingredients |
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