• 4 cups lightly fluffed mashed potatoes
• 2 egg yolks, beaten lightly
• 2 to 3 tablespoons all purpose flour
• 2 egg whites, beaten until soft peaks form
• 1/2 cup crushed almonds
• Fat or Vegetable oil fro deep frying

1. Make mashed potatoes the way you always make it. Beat in the egg yolks. Chill until potatoes can be handled easily, then form into 2 inch croquettes, roll each in flour. Dip in the egg white, then the crushed almonds. Fry in deep vegetable oil preheated to 375ºF until golden on all sides. Makes 8 croquettes.

Have you ever wondered what to do with leftover mashed potatoes? Here is your answer.