6 medium russet potatoes, cooked & mashed
50 ml soft butter 1/4 cup
5 ml salt 1 tsp
1 ml thyme 1/4 tsp
.5 ml pepper 1/8 tsp
3 egg yolks
1 egg, beaten
375 ml corn flakes, crushed 1 1/2 cup
Combine potato, butter, salt, thyme, pepper and egg yolks. Beat with an electric mixer until creamy. Shape into logs (about 2 tablespoons (30 ml) of mixture for each). Dip in beaten egg and roll in crushed corn flakes. Place on a greased baking sheet. Bake in preheated 425 F (220 C) oven for 15 to 20 minutes. Serve hot.
Note: These can be made early in the day, refrigerated and heated when ready to serve.
Serves 6