2lb. potatoes, peeled and boiled, cut into large cubes; 4oz. butter melted; 2 egg yolks; 2 egg whites; 1/2c. almonds, chopped fine; salt; pepper; nutmeg
Pass the cooked potatoes through a food mill or mash them using mixer. Place into a mixing bowl and add the butter and egg yolk. Mix well. Season the potatoes to taste. Roll the potatoes into small balls. Dip into the egg white and roll in the chopped almonds. Place on wax paper. Freeze to set the balls firm. To cook: deep fry at 325° to golden brown. SERVINGS-6
