Title: Snowballs
 Categories: Side dish, Vegetables, Canadian, Heirloom
      Yield: 26 Balls
 
  1 1/2 lb (3 large) russet potatoes,
           -peeled and cubed
      3 tb Butter
      1 md Onion, chopped
    1/2 ts Salt
    1/4 ts Freshly ground black pepper
    1/2 c  Fine dry bread crumbs
    1/2 ts Crumbled dried sage (if
           -serving with poultry)
      1 lg Egg yolk, lightly beaten
 
  Boil potatoes in water to cover for 8 minutes or just until tender;
  drain well.  Place in bowl and mash until smooth and lump free; set
  aside.
  
  Melt butter in heavy medium skillet over medium-high heat.  Add onion
  and cook for one minute or until tender.  Stir onion into potatoes.
  Add salt, pepper, and bread crumbs (and sage if using) and thoroughly
  combine. If mixture seems dry, add another tablespoon or so of melted
  butter.
  
  When cool enough to handle but while still warm, form mixture into 1
  1/2 inch balls; place on well buttered baking sheet.  Brush tops and
  sides of potato balls with beaten egg yolk.  Bake in preheated 425F.
  oven for 25 minutes or until golden.
  
  Makes about 26 balls.
  
                                          WARNER, Joie
                                          All the Best Potatoes
                                          Hearst Books
                                          New York
  
  MM Format by John Hartman Indianapolis, IN