originally served at the Inaugural Dinner, 2009

(serves 10 - 12 people)

5 pounds Russet potatoes, peeled and cut into chunks
1/2 cup heavy whipping cream
1/2 cup unsalted butter, melted
6 large eggs, beaten
3 - 4 cups Panko bread crumbs
peanut oil
salt and pepper, to taste

Place potatoes in cold water and boil until soft and mashable. Add the cream and melted butter. Add a couple of dashed of salt and pepper. Mash until completely smooth. Taste for seasoning. Place in refrigerator for at least 6 hours, until completely cold.

Heat oil to 375 degrees. While oil is heating, form mashed potatoes into uniform-sized balls, just a bit smaller than a ping pong ball. Roll each ball into the egg to coat. Gently shake off excess. Next, roll in Panko bread crumbs and drop into oil. Fry until golden brown. Season with salt upon taking balls out of the oil.

These can be made ahead of time. Just heat them in a 375 degree oven for 15 to 20 minutes.

For a twist, try dipping in a spicy ketchup or pesto mayonnaise.