Shelly's Recipe

POTATO PUFFS

Category: Potatoes

3 lbs potatoes, peeled and quartered
1 large onion, chopped
3 tbsp olive oil
1 cup cracker crumbs
2 tsp salt
1/2 tsp black pepper
2 egg yolks, beaten

Preheat the oven to 400. Place the potatoes in a soup pot and add just enough water to cover them. Bring to a boil over high heat then reduce the heat to medium and cook for 12 to 15 minutes, or until fork-tender. Drain off the water, mash and allow to cool.

Coat a baking sheet with nonstick cooking spray.

In a small saucepan, saute the onion in the olive oil over medium heat until tender. Add the sauteed onion, cracker crumbs, salt, and pepper to the mashed potatoes; remash. With your hands, roll into balls and place on the baking sheet. Brush with the egg yolks and bake for 40 to 45 minutes, or until crusty brown.