Buttery Potato Croquettes

Slice the baked potatoes in half and scoop out the potato flesh inside and place in a potato ricer. Rice the potatoes into a large bowl.

Add the butter and egg yolks to the riced potatoes and mix together. Salt and pepper to taste.

Spray a baking sheet with cooking spray and set aside. Place a couple of cups of the potato mixture into a plastic bag and cut off the corner and pipe long potato logs onto the prepared baking sheet. The potato logs should be about 1 inch in diameter.

Refrigerate the potato logs for about 10 minutes.

Heat your frying oil to 350 degrees.

Whisk the egg whites to frothy and set aside.

Cut the chilled potato logs into about 2 inch lengths, dredge them in the flour, dip in the egg whites and dredge in the Shake and Bake bread crumb mixture. You can make your own bread crumb mixture if desired too.

Fry the buttery potato croquettes until they are golden brown or bake them in a preheated 350 degree oven for about 20 minutes or until they are golden brown. Be sure to spray the croquettes with vegetable oil of you are baking them so they bake up golden brown in the oven. Serve with your favorite dinner and enjoy!